Easiest Way to Prepare Perfect Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few components. You can cook fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

1. Prepare Yellow Kroeung Curry Paste
2. Get 1 large onion
3. Prepare 4 garlic cloves
4. Take 4 lemongrass stalks, rough ends removed
5. Take 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
6. Get 1 1/2 teaspoon ground turmeric
7. Prepare 1 teaspoon fresh ginger or galangel root (or more to taste)
8. Take 2 teaspoon fish sauce (nam pla)
9. Prepare 1 teaspoon tamari (or tamari soy sauce)
10. Take 1/2 teaspoon maple syrup (instead of sugar)
11. Get 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
12. Make ready Curry
13. Make ready 1 (400 g) tin of coconut milk
14. Get 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
15. Take 1 red pepper
16. Make ready 150 g fresh spinach
17. Prepare 1 tablespoon coconut oil
18. Make ready 1 handful fresh coriander or basil
19. Make ready 1 fresh chilli (optional - for garnish)
20. Prepare to taste Salt and pepper

Instructions to make 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!

So that’s going to wrap this up with this special food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!