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15 Minutes to Producing Best Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is the first thing that comes to most people’s thought when it arrives to a delightul meal. Today, we will provide you steps on preparing a comforting Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly.

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. To cook fish amok cambodian lemongrass curry, paleo- & vegan-friendly you only need 20 ingredients and 8 steps. Here is how you cook it.

First of all, here are the ingridients that you should prepare to cook Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

  1. Provide of Yellow Kroeung Curry Paste.
  2. Provide 1 of large onion.
  3. Take 4 of garlic cloves.
  4. Get 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. Get 2 teaspoon of fish sauce (nam pla).
  9. Prepare 1 teaspoon of tamari (or tamari soy sauce).
  10. Provide 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. Prepare of Curry.
  13. Get 1 (400 g) of tin of coconut milk.
  14. Prepare 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. Use 150 g of fresh spinach.
  17. Prepare 1 tablespoon of coconut oil.
  18. Provide 1 handful of fresh coriander or basil.
  19. Get 1 of fresh chilli (optional – for garnish).
  20. Use to taste of Salt and pepper.

After readying the ingridients, now we are ready to make our yummy 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!.

Heat the oil in a saucepan over medium-high heat. In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish. It has a beautifully fragrant curry paste as its base, made from lemongrass, shallot, garlic, ginger and turmeric which is then mixed with coconut milk. Instead of fish I've gone with prawns but you could stick with white fish if you'd prefer. Fish Amok is a classic Khmer dish.

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

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