5 Minutes to Producing Perfect 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. To make fish amok cambodian lemongrass curry, paleo- & vegan-friendly you need 20 ingredients and 8 steps. Here is how you achieve that.

Below are the ingridients that are needed to prepare a remarkably good Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

  1. Provide of Yellow Kroeung Curry Paste.
  2. Provide 1 of large onion.
  3. Prepare 4 of garlic cloves.
  4. Provide 4 of lemongrass stalks, rough ends removed.
  5. Get 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
  6. Prepare 1 1/2 teaspoon of ground turmeric.
  7. You need 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. Use 1/2 teaspoon of maple syrup (instead of sugar).
  11. Use 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. Take 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. Provide 150 g of fresh spinach.
  17. You need 1 tablespoon of coconut oil.
  18. Prepare 1 handful of fresh coriander or basil.
  19. Prepare 1 of fresh chilli (optional – for garnish).
  20. Get to taste of Salt and pepper.

Ready with the ingridients? Below are the sequences on cooking 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!.

Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste. That curry paste is combined with coconut milk, prawns and bok choi for a simple and light weeknight dinner that you will want to make again and again. Thinly slice the fish into ½-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat. Add the shrimp paste, coconut milk, sugar and salt, whisking to combine.

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