Easiest Way to Cook Appetizing Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

2018-12-21

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly.

You can have Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you achieve that.

You need of Yellow Kroeung Curry Paste.
You need of large onion.
It’s of garlic cloves.
You need of lemongrass stalks, rough ends removed.
It’s of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
You need of ground turmeric.
You need of fresh ginger or galangel root (or more to taste).
You need of fish sauce (nam pla).
You need of tamari (or tamari soy sauce).
You need of maple syrup (instead of sugar).
Prepare of fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste).
It’s of Curry.
You need of tin of coconut milk.
You need of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
You need of red pepper.
Prepare of fresh spinach.
You need of coconut oil.
You need of fresh coriander or basil.
It’s of fresh chilli (optional - for garnish).
You need of Salt and pepper.

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!.