Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok - And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste.

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly This slightly sweet curry is always "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar. Cambodian fish amok is a traditional Cambodian curry made lemongrass, chilli, coconut milk and amok "ngor" leaves, served in banana leaf. The freshwater Trei fish is traditionally used.

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok - And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste.

To get started with this particular recipe, we must prepare a few components. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

{Get of Yellow Kroeung Curry Paste.
{Take 1 of large onion.
{Take 4 of garlic cloves.
{Prepare 4 of lemongrass stalks, rough ends removed.
{Get 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
{Prepare 1 1/2 teaspoon of ground turmeric.
{Take 1 teaspoon of fresh ginger or galangel root (or more to taste).
{Get 2 teaspoon of fish sauce (nam pla).
{Make ready 1 teaspoon of tamari (or tamari soy sauce).
{Make ready 1/2 teaspoon of maple syrup (instead of sugar).
{Prepare 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste).
{Get of Curry.
{Prepare 1 (400 g) of tin of coconut milk.
{Get 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
{Make ready 1 of red pepper.
{Take 150 g of fresh spinach.
{Make ready 1 tablespoon of coconut oil.
{Get 1 handful of fresh coriander or basil.
{Make ready 1 of fresh chilli (optional - for garnish).
{Make ready to taste of Salt and pepper.

But a common supermarket fish like halibut or cod can be used instead. This traditional Cambodian curry is popular among locals and tourists. My version of this dish is made with fish and garnished with thinly sliced kaffir. A quick and easy Fragrant Cambodian Fish Amok recipe, from our authentic Asian cuisine collection.

Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

Lay out ingredients for curry paste and prepare the food processor.
Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor.
Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth.
Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked..
Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer..
Add fish and cook for 5-10 minutes..
Add spinach and cook for 3-4 minutes until done..
Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!.

Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. Cambodian fish amok is the national dish of Cambodia, and for very good reason. Deliciously creamy and mild when compared to neighboring Thailand's curries, this is one of the best traditional Cambodian food recipes! Concerned about sourcing ingredients for such an exotic cuisine? We've also seen Fish Amok baked like a souffle, using a whole egg to set the curry like a soft custard.

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