Cambodian Amok Yellow Curry

This Cambodian curry is beautifully fragrant and colourful. Serve with brown rice.

Time

50 min

Ingredients

Servings

6

Makes

6

To garnish

  • 6 spring onions

  • 5 g coriander

2 lemongrass sticks

1 Tbsp coconut oil

250 g sweet potatoes

200 g fish stock, hot

400 g coconut milk

500 g monkfish tail

16 tiger prawns

salt, to taste

2 baby pak choi

2 g galangal

2 garlic cloves

3 shallots

3 kaffir lime leaves

1 tsp ground tumeric

1 Tbsp rice wine vinegar

0.25 tsp coconut sugar

1 thai chilli

3 Tbsp water

Utensils

1 Wok with a lid, Blender Attachment

Instructions

1

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.

2

Connect the Blender attachment to the hand blender.

Fit the blade to the chopper attachment.

3

Add lemongrass, galangal, garlic, shallots, lime leaves, turmeric, vinegar, sugar, chilli, water into the beaker.

Use the Turbo function to process the mixture until smooth.

4

Add 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.

5

Add potato to the wok.

Cook for 5 minutes.

6

Add coconut milk, stock into the wok.

Simmer for 15 minutes stirring every so often.

7

Add 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.

8

Add pak choi into the wok.

Fit the lid to the wok.

Leave to steam for 3 minutes.

Serve.

9

Garnish with the spring onions and coriander, serve with brown rice.