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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must 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 cook it.

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

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

Steps 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!

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