Remember the sun? Me too. I’m told that it will be back at some point in the future, but right now we’re stuck with frosty mornings and cloudy days. And with that, all I want to eat and soups and stews and wonderfully warming curries, just like this suuuupppper tasty Cambodian Prawn Curry.
In Cambodia this curry is known as ‘Amok’ and is traditionally made with white fish. It has a beautifully fragrant curry paste as its base, made from lemongrass, shallot, garlic, ginger and turmeric which is then mixed with coconut milk. Instead of fish I’ve gone with prawns but you could stick with white fish if you’d prefer. Or you could go totally veggie and throw in some butternut squash, aubergine or tofu. Versatility at its finest!
How to make curry paste
The first thing to consider is what you are going to use to make the curry paste. Traditionally you would use a pestle and mortar. Start by bashing up toasted spices until they are a coarse powder, then begin adding in other ingredients like garlic, ginger and lemongrass. Salt is a good abrasive then helps break down the ingredients. While this method is great, it takes a lot longer and (if you’re weak like me) you’ll possibly lose sensation in your arms.
For this recipe instead of using a pestle and mortar I have used my favourite Bosch Food Processor with the Mini Chopped accessory. It mashes everything up into a paste with very little elbow grease from yourself. IT IS MY KITCHEN HERO. And then best for curry pastes and herby sauces. You could also use a food processor, but you don’t get quite as fine a paste unless you’re creating a larger amount. But do what works best for YOU.
I’ve created a couple of new pages for those of you looking to start a blog in 2019! The first shows you how to start a blog using SiteGround while the other is full of helpful tools and resources for food bloggers. If that sounds like your thing head over and check it out!
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This Prawn Curry Recipe, known as Amok, hails from Cambodia. With a homemade curry paste and coconut milk, it is wonderfully fragrant and so tasty!
For the Curry Paste
- 2 lemongrass stalks, outer layer and ends removed and chopped
- 2 garlic cloves, skins removed
- Zest of 1 lime
- 1 tablespoon ginger
- 1 shallot, skin removed and chopped
- 1/2 chilli
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon sugar
For the curry
- 1 tablespoon oil (one that can withstand a higher heat such as peanut oil)
- 1 bok choi, stalks and leaves separated then chopped
- 1 tin coconut milk
- 1/2 tablespoon fish sauce
- 1/2 teaspoon sugar
- 200 grams uncooked prawns
- Small handful mint, chopped
- 25 grams basil
- Thai jasmine rice
- To make the Cambodian Amok curry paste: combine all of the ingredients in a mini chopped OR food processor and blend into a paste. Alternatively use a pestle and mortar to bash all of the ingredients into a paste.
- To make the Cambodian Amok curry: heat the oil in a wok. Add the curry paste and stir fry for 1 minute then add in the stalks of the bok choi and stir fry for another minute.
- Pour in the tin of coconut milk and bring everything to a simmer. Leave it to simmer for 10 minutes.
- Add the fish sauce, sugar and prawns to the wok. Cook for 5 minutes until the prawns are cooked all the way through.
- Turn off the heat and stir in the bok choi leaves, mint and basil.
- Serve the curry on top of rice. Enjoy!
Keywords: Cambodian Amok Recipe, Prawn Curry Recipe, Cambodian Food, Cambodian Curry, Cambodian Recipes