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

Hello everybody, it is 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first 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. Get Yellow Kroeung Curry Paste
  2. Get 1 large onion
  3. Take 4 garlic cloves
  4. Take 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. Make ready 1 1/2 teaspoon ground turmeric
  7. Take 1 teaspoon fresh ginger or galangel root (or more to taste)
  8. Get 2 teaspoon fish sauce (nam pla)
  9. Prepare 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. Prepare Curry
  13. Get 1 (400 g) tin of coconut milk
  14. Make ready 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
  15. Prepare 1 red pepper
  16. Get 150 g fresh spinach
  17. Take 1 tablespoon coconut oil
  18. Take 1 handful fresh coriander or basil
  19. Make ready 1 fresh chilli (optional - for garnish)
  20. Make ready to taste Salt and pepper
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!

So that’s going to wrap this up for this special food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!