Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste. That curry paste is combined with coconut milk, prawns and bok choi for a simple and light weeknight dinner that you will want to make again and again.
Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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
Leave the curry on the side to come to room temperature for no more than two hours. Transfer it into an air-tight Tupperware container and pop it into the fridge. Eat within 2-3 days.
Once the curry has come to room temperature, transfer to a freezer-safe container. Pop into the freezer where it can stay for 3-4 months.
To thaw move the container with the Cambodian Amok into the fridge and leave to thaw. This can take up to 24 hours so plan ahead. Alternatively, use the defrost setting on your microwave to defrost the curry.
Transfer the curry into a saucepan and bring to a boil on the stove. Once boiling, reduce the heat to a simmer and leave to cook for 3-4 minutes, stirring halfway through. Ensure the food is piping hot all the way through before serving.
Instead of using prawns you could use tofu, tempeh or seitan to add a dose of protein. Alternatively, you could add extra veggies to replace the prawns, butternut squash, peppers and aubergine work well.
You will also need to substitute the fish sauce. Use soy sauce, tamari or miso for a similarly salty flavour.
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 an electronic mini chopper which mashes everything up into a paste with very little elbow grease from yourself. It is great for curry pastes and herby sauces like pesto. You could use a food processor instead, but you don’t get quite as fine a paste unless you are making a large quantity, and will need to scrape the sides with a spatula to ensure everything gets processed.
More Asian inspired recipes for you to try
- Thai Cashew Chicken Stir-Fry
- Vietnamese Basil and Coriander Pesto Noodles
- Asian Chicken Noodle Soup
- Vegan Broccoli Soup Recipe with Edamame and Miso
- Cambodian Coconut Shrimp Soup from Simply Recipes
Cambodian Amok: A Cambodian Prawn Curry Recipe
Let me know what you think of this recipe by leaving a rating and a comment!
You can also follow over on Facebook, Pinterest, Instagram and Twitter. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.
For a weekly update of new recipes and blog posts, you can subscribe to the
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 chopper 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
Update Information: New affiliate links and FAQ added.