Amok Trey – Cambodian Fish Curry
1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce. 2. Heat the vegetable oil in a large…
- Prep
- 18 min
- Cook
- 42 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
In a medium bowl, combine the
In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
Heat the vegetable oil in a
Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
Pour the coconut milk mixture into
Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.
Add the fish cubes and kaffir
Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
Reduce the heat to low, cover
Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
Stir in the beaten egg slowly
Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
While the curry simmers, prepare the
While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
Spoon the curry into the center
Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
Place the packets in a steamer
Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
Carefully unwrap the packets and garnish
Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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