Amok - Steamed Khmer Curry
Cooking time - 30 mins
2 fresh Kaffir lime leaves cut intothin strips lengthwise
1 fresh long red chile (Thai Dragon) sliced thinly lengthwise
1/2 cup bok chop or chard leaves chopped
1/2" piece fresh galangal thinly sliced
1 teaspoon date palm sugar
1 teaspoon chopped garlic
1 tablespoon fish sauce
1/3" fresh turmeric thinly sliced
1/3 cup minced lemon grass
3 cups white firm fish or assorted seafood* cut into 2.5 cm pieces• 2 cups lightly packed freshly grated coconut
2/3 cup coconut cream (unsweetened)
To make paste
Using mortar and pestle, blend first 9 ingredients. You can use a food processor for this step if you do not have a mortor and pestle. Add a small amount of coconut milk to make a smooth paste.
Place the coconut milk in a small sauce pan and heat, add the and the paste, stir, cook until the oil begins to separate. This develops the curry flavours.
Remove for heat and cool. When cool, add the fish and or seafood and fold gentley to combine ingredients.
Place into small banana leaf containers and steam.
To make banana leaf containers cut 6" circle pieces to make into 15X15cm to make into a eound "boat". The sides should be about 1/2" to 2" high.
Use toothpicks or thin bamboo picks to keep the edges together. Make sure there are no holes.
I garnish eah little bat with a dolop of coconut cream, with 2 long slices of chile crossed over that.
Serving suggestion: Serve in a coconut that has the top cut off, or in half a pineapple with pineapple scraped out.
Use more chiles for more spicy flavour.
If fresh galangal is not available, use frozen.
If fresh turmeric is not available, use 1/2 teaspoon of turmeric powder.
Use Fresh coconut milk for improved flavour: To make coconut milk
Take 2 cups freshly shredded coconut and add 1/2 to 3/4 cup of warm water
Squeeze coconut between fingers repeatedly for 5 minutes then strain, squeezing all excess water out of coconut.
For photo of Thai version which looks the same:
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