Cambodian Amok Yellow Curry Hand Blender Recipe
| Serves: Up to 6 | Recipe course:
Mains, Curries | Total time (min.): 45 | Complexity (1 to 3): 2 |
This traditional Cambodian dish is a delicately flavoured curry, usually served with steamed rice. Locally it is often cooked in a banana or palm leaf. This recipe uses a hand blender, but it can be made with a mixer as well.
Ingredients
For the paste
- 2 sticks lemongrass
- 2-3g galangal
- 2 cloves garlic
- 3 shallots
- 3-4 dry kaffir lime leaves
- 1 tsp ground turmeric
- 1 tbsp rice wine vinegar
- ¼ tsp coconut sugar
- 1 thai chilli (or to taste)
- 3 tbsp water
For the curry
- 1 tbsp coconut oil
- 250g sweet potato
- 400ml canned coconut milk
- 200ml fish stock
- salt (to taste)
- 500g monkfish tail
- 16 tiger prawns
- 2 baby pak choi
- 6 spring onion
- small bunch of coriander
Method
- Attach the Triblade System Pro Blending Wand to the hand blender.
- Peel and chop the lemongrass, galangal, garlic and the shallots and add to the beaker.
- De-stalk the chilli and add to the beaker with the kaffir lime leaves,ground turmeric, rice vinegar, sugar, and water.
- Blend with the hand blender using the Turbo function.
- Peel and chop the sweet potato into 1cm chunks and reserve.
- Remove any skin/membrane and bone from the fish tail (you can ask a fishmonger to do this for you at the counter).
- Cut the monkfish tail into 2cm thick slices and reserve.
- Wash, shell and de-vein the prawns and reserve.
- Wash and slice the pak choi and reserve in the fridge.
- Add the coconut oil to a large wok; warm it up over a medium heat.
- Add the paste to wok and stir into the oil, leave it to cook for 2-3 minutes until aromas are released.
- Add the sweet potato and cook for 5 minutes.
- Add the coconut milk and fish stock – leave to simmer for 10-15 minutes.
- Add the fish and prawns to the wok and cook for 5-7 minutes or until the fish is tender and white and the prawns are pink and curled.
- Take the wok off the heat and add the pak choi, place a lid over the wok and leave to steam the pak choi for a couple of minutes.
- Finely chop coriander and slice spring onions.
- Add rice to a serving bowl, pour over the Amok Curry and then finish with a sprinkle of spring onion and coriander.
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