logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Amok - Steamed Khmer Curry


Preparation time – 30 mins
Cooking time - 30 mins

Ingredients
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)
Method

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.

Substitute foods
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:

http://ifood.tv/recipe/seafood_curry_in_banana_leaf_haw_mok_talay



Add Amok+%2D+Steamed+Khmer+Curry+ to Twitter Add Amok+%2D+Steamed+Khmer+Curry+ to Facebook Add Amok+%2D+Steamed+Khmer+Curry+ to MySpace Add Amok+%2D+Steamed+Khmer+Curry+ to Del.icio.us Digg Amok+%2D+Steamed+Khmer+Curry+ Add Amok+%2D+Steamed+Khmer+Curry+ to Yahoo My Web Add Amok+%2D+Steamed+Khmer+Curry+ to Google Bookmarks Add Amok+%2D+Steamed+Khmer+Curry+ to Stumbleupon Add Amok+%2D+Steamed+Khmer+Curry+ to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor