Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I have loved my whole life.

Great recipe for Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception. Lemongrass, ginger and turmeric are the backbone of the curry and the recipe can easily be made vegan by. Here is how you achieve it.

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 it.

The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
  1. Prepare Yellow Kroeung Curry Paste
  2. Take 1 large onion
  3. Take 4 garlic cloves
  4. Take 4 lemongrass stalks, rough ends removed
  5. Prepare 2 Kafir Lime leaves OR 1⁄2 teaspoon lime zest and 1 1⁄2 teaspoon lime juice
  6. Take 1 1⁄2 teaspoon ground turmeric
  7. Take 1 teaspoon fresh ginger or galangel root (or more to taste)
  8. Take 2 teaspoon fish sauce (nam pla)
  9. Get 1 teaspoon tamari (or tamari soy sauce)
  10. Prepare 1⁄2 teaspoon maple syrup (instead of sugar)
  11. Prepare 1 fresh chilli or 1⁄2 teaspoon chilli flakes (optional - to taste)
  12. Take Curry
  13. Make ready 1 (400 g) tin of coconut milk
  14. Get 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
  15. Make ready 1 red pepper
  16. Prepare 150 g fresh spinach
  17. Take 1 tablespoon coconut oil
  18. Take 1 handful fresh coriander or basil
  19. Get 1 fresh chilli (optional - for garnish)
  20. Get to taste Salt and pepper

Fish Amok is a classic Khmer dish. It's usually steamed and served in a banana leaf with a little coconut cream on top but I adapted it for us to make at home. Almost every restaurant in Cambodia, from luxury to low-end has it on the menu. The subtle flavors of lemongrass and kaffir lime go perfectly with a flaky white fish.

Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
  1. Lay out ingredients for curry paste and prepare the food processor
  2. Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
  3. Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
  4. 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.
  5. Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
  6. Add fish and cook for 5-10 minutes.
  7. Add spinach and cook for 3-4 minutes until done.
  8. Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!

Almost every restaurant in Cambodia, from luxury to low-end has it on the menu. The subtle flavors of lemongrass and kaffir lime go perfectly with a flaky white fish. Our Cambodian fish amok recipe is traditional - an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it's not properly steamed, it's not amok trei (steamed fish curry). 'Amok' means to steam in banana leaves in Khmer and it is thought that this refined In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish. It has a beautifully fragrant curry paste as its base, made from lemongrass, shallot, garlic, ginger and turmeric which is then mixed with coconut milk. Instead of fish I've gone with prawns but you could stick with white fish if you'd prefer.

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