One of the most cherished dishes in Cambodian cuisine is Amok Curry, a rich and aromatic fish curry that embodies the gentle, yet profound flavors of Khmer cooking. This delightful dish is traditionally steamed in banana leaves and carries with it the essence of Cambodian heritage. Whether you’re a seasoned cook or a curious food enthusiast, mastering this recipe can transport your senses straight to the heart of Cambodia. For those eager to dive deeper into Cambodian cooking, engaging in a cooking class during your Cambodian adventure can enhance your experience. Platforms like CamboTicket make it easy to book these culinary classes alongside your travel itinerary.
Below is our recipe so you can make amok curry at home for that taste of authentic Cambodia.
Ingredients:
- 500g white fish fillets (like catfish or tilapia), thinly sliced
- 200ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- Kaffir lime leaves, finely sliced
- 1 egg, beaten
- 1 cup fresh spinach leaves
- Banana leaves (for steaming)
For the Paste:
- 2 lemongrass stalks, trimmed and chopped
- 1 small piece of galangal, peeled and chopped
- 3 cloves garlic, peeled
- 3 shallots, peeled
- 1 small piece of turmeric root, peeled and chopped
- 2 red chilies (adjust to taste)
- 1 tablespoon shrimp paste
Method:
- Prepare the Curry Paste: Begin by blending lemongrass, galangal, garlic, shallots, turmeric, red chilies, and shrimp paste in a food processor until you achieve a smooth paste.
- Mix the Curry: In a large bowl, combine the freshly made paste with coconut milk, fish sauce, palm sugar, and beaten egg. Stir well until the mixture is thoroughly combined.
- Assemble the Dish: Take the banana leaves and cut them into large squares. Soften them over an open flame to make them pliable. Place a few spinach leaves in the center of each leaf, add a portion of the sliced fish, and spoon over a generous amount of the curry mixture. Sprinkle with sliced kaffir lime leaves.
- Steam the Amok: Fold the banana leaves to create a closed packet and secure them with toothpicks. Steam these packets for about 20 minutes, or until the fish is fully cooked and the flavors have melded beautifully.
- Serve and Enjoy: Open the banana leaves to reveal a beautifully steamed, fragrant curry. Amok Curry is typically served with rice and enjoyed as part of a larger meal.
Discover Khmer cuisine with an authentic Cooking Class in Cambodia
While this recipe allows you to bring a taste of Cambodia into your kitchen, nothing compares to the hands-on learning experience you can get in Cambodia itself. Cooking classes are widely available throughout the country, from the bustling streets of Phnom Penh to the serene landscapes of Siem Reap. These classes not only teach you how to make Amok Curry but also immerse you in the picking of fresh local ingredients and the subtleties of Khmer culinary techniques. Booking a class and transport through CamboTicket is a convenient way to integrate this cultural deep dive into your travel plans, ensuring a seamless and enriching journey.