Recipe of Gordon Ramsay Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

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

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something that I’ve loved my entire life. They are fine and they look fantastic.

Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok - And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. 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.

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

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

1. Prepare Yellow Kroeung Curry Paste
2. Take 1 large onion
3. Make ready 4 garlic cloves
4. Make ready 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. Take 1 1/2 teaspoon ground turmeric
7. Make ready 1 teaspoon fresh ginger or galangel root (or more to taste)
8. Get 2 teaspoon fish sauce (nam pla)
9. Get 1 teaspoon tamari (or tamari soy sauce)
10. Take 1/2 teaspoon maple syrup (instead of sugar)
11. Make ready 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
12. Prepare Curry
13. Get 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. Get 1 handful fresh coriander or basil
19. Take 1 fresh chilli (optional - for garnish)
20. Make ready to taste Salt and pepper

Amok curry at the Secret Garden on Otres Beach in southern Cambodia. (Photo: Jenny Adams.) Cambodia's most famous dish, however, is fish amok. This slightly sweet curry is always "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar. Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty. The classic Khmer dish is light, with creamy coconut notes.

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!

Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty. The classic Khmer dish is light, with creamy coconut notes. In traditional style, the curry paste, which includes ingredients such as chopped chillies and garlic, lemongrass, kaffir lime leaves and shallots. While simmering, add additional Keffir lime leaves and lemongrass to really infuse those flavors into the Amok. As the paste is simmering, fry your chicken or fish.

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