Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. This time, I will make it a 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 meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I have loved my whole life.
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. Our private dining experiences are the perfect opportunity to treat your taste.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Get Yellow Kroeung Curry Paste
- Make ready 1 large onion
- Take 4 garlic cloves
- Take 4 lemongrass stalks, rough ends removed
- Prepare 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Prepare 1 1/2 teaspoon ground turmeric
- Get 1 teaspoon fresh ginger or galangel root (or more to taste)
- Prepare 2 teaspoon fish sauce (nam pla)
- Take 1 teaspoon tamari (or tamari soy sauce)
- Get 1/2 teaspoon maple syrup (instead of sugar)
- Make ready 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Take Curry
- Take 1 (400 g) tin of coconut milk
- Take 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Make ready 1 red pepper
- Get 150 g fresh spinach
- Take 1 tablespoon coconut oil
- Prepare 1 handful fresh coriander or basil
- Take 1 fresh chilli (optional - for garnish)
- Make ready to taste Salt and pepper
Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty. The classic Khmer dish is light, with creamy coconut notes. In traditional style, the curry paste, which includes ingredients such as chopped chillies and garlic, lemongrass, kaffir lime leaves and shallots. Cambodian fish amok is the national dish of Cambodia, and for very good reason.
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!
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? This wonderfully fragrant curry recipe, known as Amok, hails from Cambodia. With a homemade curry paste and coconut milk, it is wonderfully fragrant and so tasty. The mortar and pestle will give the curry a deeper flavor.
So that is going to wrap this up with this special food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
