Step by Step to Making Yummy Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

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

We hope you got benefit from reading it, now let’s go back to fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. You can cook fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook it.

Below are the ingridients that are required to make a heavenly Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

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

Done with the ingridients? Below are the sequences on producing 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!.

You can use any firm fleshed fish, or a combination of fish and shellfish; and this is a mild enough curry for the whole family to enjoy. Fish Amok is a classic Khmer dish, and everyone we talked to had a family recipe. It's usually steamed and served in a banana leaf with a little coconut cream on top. When I tested this recipe at home, cooking the curry in one pot (no steaming and no banana leaves), I found that the end result was very. We've also seen Fish Amok baked like a souffle, using a whole egg to set the curry like a soft custard.

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