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

Introduce

Chef :

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

Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception. Lemongrass, ginger and turmeric are the backbone of the curry and the recipe can easily be made vegan by substituting fish with tofu, tempeh and /or more vegetables, and fish sauce with soy sauce.

Ingredient

large onion

garlic cloves

lemongrass stalks, rough ends removed

Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice

1 1/2 teaspoon

ground turmeric

1 teaspoon

fresh ginger or galangel root (or more to taste)

2 teaspoon

fish sauce (nam pla)

1 teaspoon

tamari (or tamari soy sauce)

1/2 teaspoon

maple syrup (instead of sugar)

fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)

1 (400 g)

tin of coconut milk

400 g

white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)

red pepper

150 g

fresh spinach

1 tablespoon

coconut oil

1 handful

fresh coriander or basil

fresh chilli (optional - for garnish)

Cooking instructions

* Step 1

Lay out ingredients for curry paste and prepare the food processor

* Step 2

Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor

* Step 3

Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth

* Step 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.