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  3. Cambodian Amok Yellow Curry

Cambodian Amok Yellow Curry

This Cambodian curry is beautifully fragrant and colourful. Serve with brown rice.
Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 6

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.

  1. Back to homepage
  2. Recipes
  3. Cambodian Amok Yellow Curry

Cambodian Amok Yellow Curry

This Cambodian curry is beautifully fragrant and colourful. Serve with brown rice.
Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum
Servings:6
Makes:6

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.

Notes