Recipe: Delicious Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

  • 2 min read
  • Jan 17, 2020

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

You can have Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you achieve it.

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

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

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

  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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