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The ingredients needed to cook Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Take Yellow Kroeung Curry Paste
- Provide 1 large onion
- Provide 4 garlic cloves
- Prepare 4 lemongrass stalks, rough ends removed
- Use 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Get 1 1/2 teaspoon ground turmeric
- Get 1 teaspoon fresh ginger or galangel root (or more to taste)
- Use 2 teaspoon fish sauce (nam pla)
- Take 1 teaspoon tamari (or tamari soy sauce)
- You need 1/2 teaspoon maple syrup (instead of sugar)
- You need 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- You need Curry
- Take 1 (400 g) tin of coconut milk
- Provide 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Provide 1 red pepper
- You need 150 g fresh spinach
- You need 1 tablespoon coconut oil
- You need 1 handful fresh coriander or basil
- Prepare 1 fresh chilli (optional - for garnish)
- Take 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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