Recipe: Yummy Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly.

You can cook Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you achieve it.

You need of Yellow Kroeung Curry Paste.
You need 1 of large onion.
You need 4 of garlic cloves.
It's 4 of lemongrass stalks, rough ends removed.
Prepare 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
It's 1 1/2 teaspoon of ground turmeric.
You need 1 teaspoon of fresh ginger or galangel root (or more to taste).
Prepare 2 teaspoon of fish sauce (nam pla).
Prepare 1 teaspoon of tamari (or tamari soy sauce).
It's 1/2 teaspoon of maple syrup (instead of sugar).
It's 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste).
Prepare of Curry.
You need 1 (400 g) of tin of coconut milk.
Prepare 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
You need 1 of red pepper.
You need 150 g of fresh spinach.
It's 1 tablespoon of coconut oil.
It's 1 handful of fresh coriander or basil.
Prepare 1 of fresh chilli (optional - for garnish).
Prepare to taste of Salt and pepper.

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

Bayang Food