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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we must first prepare a few ingredients. 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. Make ready Yellow Kroeung Curry Paste
2. Take 1 large onion
3. Make ready 4 garlic cloves
4. Get 4 lemongrass stalks, rough ends removed
5. Get 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. Get 1 teaspoon fresh ginger or galangel root (or more to taste)
8. Get 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. Get 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
12. Prepare Curry
13. Take 1 (400 g) tin of coconut milk
14. Make ready 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
15. Make ready 1 red pepper
16. Make ready 150 g fresh spinach
17. Get 1 tablespoon coconut oil
18. Make ready 1 handful fresh coriander or basil
19. Get 1 fresh chilli (optional - for garnish)
20. Make ready 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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