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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to first 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:
  1. Get Yellow Kroeung Curry Paste
  2. Get 1 large onion
  3. Take 4 garlic cloves
  4. Prepare 4 lemongrass stalks, rough ends removed
  5. Get 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. Make ready 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. Get 1/2 teaspoon maple syrup (instead of sugar)
  11. Make ready 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
  12. Get Curry
  13. Prepare 1 (400 g) tin of coconut milk
  14. Prepare 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
  15. Prepare 1 red pepper
  16. Prepare 150 g fresh spinach
  17. Prepare 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
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!

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