Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is the nomero uno that appears to many people’s thought when it arrives to a delightul meal. Today, we are going to provide you steps on cooking a delicious 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 make fish amok cambodian lemongrass curry, paleo- & vegan-friendly you need 20 ingredients and 8 steps. Here is how you achieve that.
First of all, here are the ingridients that you should prepare to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Prepare of Yellow Kroeung Curry Paste.
- Take 1 of large onion.
- Take 4 of garlic cloves.
- Take 4 of lemongrass stalks, rough ends removed.
- You need 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
- Get 1 1/2 teaspoon of ground turmeric.
- Prepare 1 teaspoon of fresh ginger or galangel root (or more to taste).
- You need 2 teaspoon of fish sauce (nam pla).
- Get 1 teaspoon of tamari (or tamari soy sauce).
- Use 1/2 teaspoon of maple syrup (instead of sugar).
- Take 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional – to taste).
- Take of Curry.
- Prepare 1 (400 g) of tin of coconut milk.
- Take 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
- You need 1 of red pepper.
- Use 150 g of fresh spinach.
- Use 1 tablespoon of coconut oil.
- Get 1 handful of fresh coriander or basil.
- Take 1 of fresh chilli (optional – for garnish).
- Take to taste of Salt and pepper.
After readying the ingridients, now we are ready to make our delightful Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Lay out ingredients for curry paste and prepare the food processor.
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor.
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth.
- 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..
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer..
- Add fish and cook for 5-10 minutes..
- Add spinach and cook for 3-4 minutes until done..
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!.
Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. Amok is often thought of these days as the Khmer national dish. It's particularly popular with tourists in Cambodia, though for most Cambodians its reserved It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. One of the most popular Khmer dishes is Fish Amok, a curry made with coconut milk, egg and kaffir lime leaves.
Recipe : Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
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