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