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

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

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

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

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

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

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly step by step

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!.