Seafood Amok (Traditional Cambodian Seafood Curry)

Rediscover classic Cambodian cuisine with this fresh and lively seafood curry.

The ingredient of Seafood Amok Traditional Cambodian Seafood Curry

• 2 dried red chillies see note soaked in boiling water drained chopped
• 3 garlic cloves chopped
• 1 tablespoon grated fresh turmeric see note
• 2 tablespoons grated galangal see note
• 2 lemongrass stems inner core only grated
• 2 eschalots chopped
• finely grated zest of 1 lime
• 1 tablespoon shrimp paste see note
• 1 4 cup 65g grated palm sugar see note
• 6 kaffir lime leaves finely shredded see note
• 400ml coconut milk
• 400g skinless blue eye fillet cut into 3 4cm pieces
• 12 green prawns peeled tails intact deveined
• 2 banana leaves see note
• 1 long red chilli thinly sliced
• steamed rice to serve

The Instruction of seafood amok traditional cambodian seafood curry

• combine the chilli garlic turmeric galangal lemongrass eschalot lime zest shrimp paste palm sugar half the kaffir lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste
• transfer paste to a frypan over medium heat and cook stirring for 3 4 minutes until fragrant add the coconut milk reserving 2 tablespoons for serving and bring to a simmer remove from heat transfer to a bowl and allow to cool slightly add the seafood and toss to combine
• cut each banana leaf into two 25cm x 15cm rectangles carefully wave both sides of each leaf over a medium high flame then set aside the heat from the flame will soften the leaves making them more pliable lay each banana leaf out divide the seafood among the leaves and fold in the ends securing with toothpicks to form 4 small trays top with remaining marinade and sprinkle with remaining kaffir lime leaves and half the sliced chilli place in a steamer over medium high heat and cook for 15 minutes or until the fish is tender and cooked through
• place the seafood parcels on serving plates remove toothpicks drizzle with remaining 2 tablespoons coconut milk and scatter with remaining sliced chilli serve with rice

Nutritions of Seafood Amok Traditional Cambodian Seafood Curry

calories: 384 79 calories
calories: 19 grams fat
calories: 15 grams saturated fat
calories: 20 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 32 grams protein
calories: 162 milligrams cholesterol
calories: 457 05 milligrams sodium
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calories: nutritioninformation