Cambodian Amok Yellow Curry
Ingredients
2 lemongrass sticks
2 grams galangal
2 garlic cloves
3 shallots
3 kaffir lime leaves
1 tsp. ground tumeric
1 rice wine vinegar
0.25 tsp. coconut sugar
1 thai chilli
3 water
1 coconut oil
250 grams sweet potato
400 grams coconut milk
200 grams fish stock, hot
salt, to taste
500 grams monkfish tail
16 tiger prawns
2 baby pak choi
6 spring onion
5 grams coriander
Instructions
STEP 1/9
Peel and roughly chop the lemongrass, galangal, garlic and shallots.
Peel and cut the sweet potato to 2 cm cubes.
Skin, bone and cut the fish to 2 cm slices.
Shell and de-vein the prawns.
Slice the pak choi.
Trim and finely slice the spring onions.
Destem and finely chop the coriander.
STEP 2/9
Connect the Blender attachment to the hand blender.
Fit the blade to the chopper attachment.
STEP 3/9
Add Ingredients 1 (lemongrass, galangal, garlic, shallots, lime leaves, turmeric, vinegar, sugar, chilli, water) into the beaker.
Use the Turbo function to process the mixture until smooth.
STEP 4/9
Add Ingredients 2 (oil) to the wok.
Heat over a medium heat.
Add the curry paste to the wok.
Stir until combined.
Cook over a medium heat for 3 minutes.
STEP 5/9
Add Ingredients 3 (potato) to the wok.
Cook for 5 minutes.
STEP 6/9
Add Ingredients 4 (milk, stock) into the wok.
Simmer for 15 minutes stirring every so often.
STEP 7/9
Add Ingredients 5 (salt, fish, prawns) into the wok.
Cook for 7 minutes or until the fish is white and the prawns are pink and curled.
Remove from the heat.
STEP 8/9
Add Ingredients 6 (pak choi) into the wok.
Fit the lid to the wok.
Leave to steam for 3 minutes.
Serve.
STEP 9/9
Garnish with the spring onions and coriander, serve with brown rice.
Cambodian Amok Yellow Curry
Ingredients
2 lemongrass sticks
2 grams galangal
2 garlic cloves
3 shallots
3 kaffir lime leaves
1 tsp. ground tumeric
1 rice wine vinegar
0.25 tsp. coconut sugar
1 thai chilli
3 water
1 coconut oil
250 grams sweet potato
400 grams coconut milk
200 grams fish stock, hot
salt, to taste
500 grams monkfish tail
16 tiger prawns
2 baby pak choi
6 spring onion
5 grams coriander
Instructions
STEP 1/9
Peel and roughly chop the lemongrass, galangal, garlic and shallots.
Peel and cut the sweet potato to 2 cm cubes.
Skin, bone and cut the fish to 2 cm slices.
Shell and de-vein the prawns.
Slice the pak choi.
Trim and finely slice the spring onions.
Destem and finely chop the coriander.
STEP 2/9
Connect the Blender attachment to the hand blender.
Fit the blade to the chopper attachment.
STEP 3/9
Add Ingredients 1 (lemongrass, galangal, garlic, shallots, lime leaves, turmeric, vinegar, sugar, chilli, water) into the beaker.
Use the Turbo function to process the mixture until smooth.
STEP 4/9
Add Ingredients 2 (oil) to the wok.
Heat over a medium heat.
Add the curry paste to the wok.
Stir until combined.
Cook over a medium heat for 3 minutes.
STEP 5/9
Add Ingredients 3 (potato) to the wok.
Cook for 5 minutes.
STEP 6/9
Add Ingredients 4 (milk, stock) into the wok.
Simmer for 15 minutes stirring every so often.
STEP 7/9
Add Ingredients 5 (salt, fish, prawns) into the wok.
Cook for 7 minutes or until the fish is white and the prawns are pink and curled.
Remove from the heat.
STEP 8/9
Add Ingredients 6 (pak choi) into the wok.
Fit the lid to the wok.
Leave to steam for 3 minutes.
Serve.
STEP 9/9
Garnish with the spring onions and coriander, serve with brown rice.