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

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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). Amok is no exception - this deliciously fragrant dish features a slightly sweet and spicy curry paste (known as kroeung) made from local lemongrass, kaffir lime leaves, turmeric, galangal and garlic served in a banana leaf bowl and optionally garnished with coconut milk, kaffir lime leaves and red chilli. Khmer Fish Amok is a national dish of Cambodia and well loved by the Cambodian people, also known as the Khmer people. It is made with a home-made lemongrass curry paste called Kroeung, which is used in a lot of Cambodian dishes.

To get started with this 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 can achieve that.

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

Amok recipe is a Khmer Royal dish and it is dating back to the Khmer Empire. The food is traditionally a bit like a curry stew served in a boat made of banana leaves. Ingredients Fish Amok Thinly slice the fish into ½-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat.

Steps 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!

Ingredients Fish Amok Thinly slice the fish into ½-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat. Amok is a traditional Khmer (Cambodian) dish usually made with fish, although chicken and beef amok are also popular. The food is traditionally a bit like a curry stew served in a boat made of banana leaves. It can be served with our without rice.

So that is going to wrap it up with this special food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!