Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

1. Take Yellow Kroeung Curry Paste
2. Get 1 large onion
3. Take 4 garlic cloves
4. Make ready 4 lemongrass stalks, rough ends removed
5. Take 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
6. Take 1 1/2 teaspoon ground turmeric
7. Get 1 teaspoon fresh ginger or galangel root (or more to taste)
8. Make ready 2 teaspoon fish sauce (nam pla)
9. Take 1 teaspoon tamari (or tamari soy sauce)
10. Make ready 1/2 teaspoon maple syrup (instead of sugar)
11. Prepare 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
12. Get Curry
13. Make ready 1 (400 g) tin of coconut milk
14. Take 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
15. Take 1 red pepper
16. Make ready 150 g fresh spinach
17. Make ready 1 tablespoon coconut oil
18. Prepare 1 handful fresh coriander or basil
19. Prepare 1 fresh chilli (optional - for garnish)
20. Make ready to taste Salt and pepper

Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

1. Lay out ingredients for curry paste and prepare the food processor
2. Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
3. Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
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.
5. Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
6. Add fish and cook for 5-10 minutes.
7. Add spinach and cook for 3-4 minutes until done.
8. Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!

So that’s going to wrap it up with this exceptional food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!