Amok Curry Recipe: How to Make Authentic Cambodian Curry at Home

One of the most popular and delicious dishes in South Asia is Amok Curry Recipe. The amazing thing is, this recipe is very famous in Cambodia. It is a well-known dish for its creamy texture, smoothness, and flavor. It’s a perfect combination of salty, fresh, and sweet coconut milk.

As a food lover, I always experiment with fresh dishes. I love to try cultural and traditional dishes. Whenever I hand on to amok curry, I fell in love with it. I know the worth of this dish when I tasted it for the very first time. I’ll show you the exact method of how I prepare this lovely meal in my own way. Let’s get into:

Why It’s Popular

Amok curry is popular due to its unique flavor and appearance. It’s not just any curry because it may express the true flavor of Cambodian food. They love how it is presented on banana leaves, which enhances its flavor and style.

The visitors always taste amok curry because they know that Cambodians introduced it as a special meal. It has coconut cream in it, and the fish’s tenderness stole everyone’s heart. This recipe is very powerful when it comes to flavours. Comedians always prepare this dish during their festivals, holidays, and guest arrive parties for guests.

The meal became well-known all over the world due to its simple preparation and use of natural ingredients. Because the cooking procedure for this recipe is simple, you don’t need to be a skilled chef. Cooking is easy and enjoyable, you should become used to this. The taste, texture, and appearance of the amok curry dish make it a great choice for gatherings with family.

Ingredients for Amok Curry Recipe

When I make amok curry for my family, I always smile because the ingredients are very simple. All these things come together wonderfully, so my family can’t stop eating. There is a main ingredient that gives the dish a special, creamy, and romantic flavour that wins everyone’s heart. Here are the ingredients:

Fish fillet (400g): Mostly, traditional people love to use white fish like catfish or cod. If you are not a fan of fish, then you can also add chicken or tofu for a variation.

Coconut milk (1 ½ cups): It gives the curry a very creamy texture. If you are a big fan of sweetness, this actually adds mild sweetness and enhances the overall taste.

Eggs (2): Eggs are especially to combine the curry. To make it perfectly thick, I love to add it.

Fish sauce (1 tablespoon): My favourite sauce is to add fish sauce because it has saltiness in it. It adds more flavour to the curry.

Palm sugar (1 tablespoon): It’s one of my secret ingredients and is usually used in my recipe. It brings the natural sweetness that balances the spices of curry.

Kaffir lime leaves (2-3): These leaves are perfect for adding freshness and aroma to the dish. It has a very interesting aroma that everyone at my home enjoys.

Banana leaves: One of the main ingredients is banana leaves. Without these, my recipe is totally incomplete. I usually use banana leaves for wrapping the curry before steaming it.

For the Spice Paste (Kroeung):

• Lemongrass (2 stalks chopped)
• Garlic (3 cloves)
• Shallots (2 small)
• Galangal (1 small piece)
• Kaffir lime zest (a pinch)
• Turmeric (½ teaspoon)
• Red chili (1 or 2 for mild heat)

All the ingredients sound fancy, but in reality, they are easily found in Asian grocery stores. You don’t need to struggle to find these items. I love to use fresh lemongrass. If you don’t want it, you can replace it with the dried powder version of galangal. I love this recipe because every ingredient adds its own small story to the dish. I make this curry every time to cherish our little moments.

Equipment Needed for Amok Curry Recipe

When I tried to prepare an Amok curry for the first time, I mistakenly believed that I would require special cooking tools. A steamer, a mixing bowl, a blender for the paste, and banana leaves for wrapping are required.

If you don’t have banana leaves, use foil or little ramekins. However, if at all possible, I would suggest attempting it with banana leaves. They impart a unique scent and a sense of purity.

Deliciously Simple: How to Make Amok Curry Recipe at Home Like a Pro

It always seems to be excellent when I make Amok curry. The final result is always joyful, and the process is so peaceful. Here’s a step-by-step guide on how I make this in my own kitchen.

Step 1: Make the Spice Paste: The first step is to prepare the spice paste, or kroeung. In a food blender, I add the garlic, shallots, galangal, turmeric, lime zest, red chilies, and lemongrass. To ensure thorough mixing, add a small amount of water. It has a rich, refreshing scent. The base of the Amok curry is this paste. It adds flavor to every dish.

Step 2: Mix the Curry Base: I would fill the bowl with eggs, coconut milk, fish sauce, and palm sugar. To dissolve the sugar, gently mix these. Mix the coconut mixture with the spice paste. The curry’s primary structure will soon be this creamy mixture, which has a pleasant scent and a golden color.

Step 3: Prepare the Fish: To guarantee proper cooking, I cut the fillets into medium pieces, not too big nor too small. Gently mix the fish into the curry sauce so that the flavor fills every bite. They have a tender, creamy feel.

Step 4: Prepare the Banana Leaves: I cut the banana leaves into square sheets and then expose them to steam or warm water for a while to soften them. As a result, they are simple to fold without tearing. Next, I fold the leaves into tiny dishes or cups. I’ve always found this stage to be interesting because it’s both valuable and creative.

Step 5: Fill and Steam the Curry: It’s time to fill the banana leaf cups with the fish mixture. I fill the cup to around three-fourths. Top each with a few thinly sliced kaffir lime leaves. After that, steam them in a steamer for 25 to 30 minutes.

The sweet fragrance fills the kitchen as it steams in, and as the curry gradually thickens, the fish becomes wonderful and delicate. Lemongrass and coconut milk have a really calming flavor.

Step 6: Serve and Enjoy: When finished, carefully take the banana leaf cups out of the steamer. Before serving, let them cool for a few minutes. It should feel juicy but thick. Serve it on its own or with steaming rice.

When I first served it to my family, it was a huge success. The flavor turned out to be delicate, smooth, and well-balanced, with just the proper amount of coconut creaminess and spice.

How to Store Amok Curry Recipe

I store any leftovers in an airtight jar in the refrigerator. The duration is two days. I use the steamer to gently reheat them when I’m ready to eat. Because microwave cooking dries them out, steaming will keep them soft and tender.

Best Tips and Tricks

I’ve learned from experience that the spice paste should taste slightly sour, so don’t overblend it. Whenever possible, add fresh coconut milk to make the curry richer. Use fresh fish if at all possible. Although frozen works just as well, fresh tastes better. If you don’t like fish, use chicken, shrimp, or tofu.

Over low heat, steam. Slow cooking will seal in the flavors. If banana leaves are not available, you can steam the curry in tiny glass bowls. If you want it stronger, add a little more curry powder or chili. Every time I make this recipe, I learn something new and handle it a little differently.

Extra Ideas Related to Amok Curry Recipe

I have tried a few twists with this recipe. Over the years, I have made myself a master of this recipe. It took me a lot of time to understand the best recipes, but I’ll elaborate on everything to save your time. Let me tell you how I sometimes make it for a different taste:

Vegetarian Amok Curry: To make the study, you need to replace the fish with the tofu. Add mushrooms or eggplant according to your desire. This way you can try vegetarian amok curry with a good taste.

Chicken Amok Curry: You can guess from the name of this curry. Use boneless chicken pieces instead of fish. Just clean the chicken pieces very well with plain water.

Spicy Amok Curry: I just love spicy amok curry. To enhance the spices and flavours, add more chilli or chilli paste. It adds a bold flavor to the dish.

Coconut Cream Amok Curry: For making it extra creamy, add coconut. This also gives it a thicker texture to the dish and makes it flavourful.

Note: Each version feels like a new experience and is very close to my heart. But the actual amok curry is one of the best things that I have ever tasted.

Why I Love It the Most

This meal is quite easy to prepare, which is why I loved it the most. I enjoy every process like an adventure, from making the paste to steaming the fish in banana leaves. It makes me feel more connected to the culture and natural world.

The best part is that each bite is flavorful, creamy, soft, and full of aroma. It is one of the most delicious dishes that makes my kitchen feel peaceful. I enjoy the calming scent of lemongrass, and coconut fills my house whenever I make it. I am sure that your day can be improved just by the scent of this dish.

Final Verdict

I truly believe that amok curry is the most fulfilling meal that I have ever prepared. I make it multiple times to celebrate happiness. It’s simple, yummy, and rich in tradition. Both the main ingredients and time both are necessary. It teaches me that even with basic ingredients, we can make a perfect meal.

I feel comfortable and toasty with every spoon. This will make you proud when you try it. You don’t need to be a cooking master or have expert eyes before trying it. Just give it a try when you do, you will see why this meal is a global favorite and part of Cambodian cuisine.

FAQs

Can I make Amok curry without banana leaves?

Yes, you can use small bowls or foil cups for steaming if banana leaves are not available.

What fish is best for Amok curry?

White fish like catfish, cod, or snapper work best because they absorb flavors well.

Can I make it vegan?

Yes, replace the fish with tofu or vegetables and skip the fish sauce. Use soy sauce instead.

How spicy is Amok curry?

It’s usually mild, but you can add more chili for extra heat if you like.

How long does Amok curry last?

It stays fresh for two days in the refrigerator if kept in an airtight container.

Can I use chicken instead of fish?

Yes, boneless chicken pieces work great as a substitute. Just make sure to steam them until fully cooked.