Recipe of Perfect Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
by Ian Hanson
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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To get started with this recipe, we have to prepare a few ingredients. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
Prepare Yellow Kroeung Curry Paste
Prepare 1 large onion
Prepare 4 garlic cloves
Get 4 lemongrass stalks, rough ends removed
Make ready 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
Get 1 1/2 teaspoon ground turmeric
Prepare 1 teaspoon fresh ginger or galangel root (or more to taste)
Get 2 teaspoon fish sauce (nam pla)
Prepare 1 teaspoon tamari (or tamari soy sauce)
Prepare 1/2 teaspoon maple syrup (instead of sugar)
Make ready 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
Prepare Curry
Get 1 (400 g) tin of coconut milk
Make ready 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
Make ready 1 red pepper
Take 150 g fresh spinach
Take 1 tablespoon coconut oil
Take 1 handful fresh coriander or basil
Prepare 1 fresh chilli (optional - for garnish)
Get to taste Salt and pepper
Instructions to make 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!
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