seafood

Amok Trey – Cambodian Fish Curry

Name: Amok Trey – Cambodian Fish Curry
Yield: 4 servings
Ingredients: 1 lb Fish fillet; 1 Can Coconut Milk; 2 tablespoons Red Curry Paste; 1 tablespoon Fish Sauce; 1 tsp Brown Sugar; 1 cup Chicken Stock; 1 Egg; 2 Kaffir Lime Leaves; 1 tablespoon Vegetable Oil; Handful Banana Leaves; Garnish Cilantro; Garnish Lime

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Fish fillet1 lb
Coconut Milk1 can
Red Curry Paste2 tbsp
Fish Sauce1 tbsp
Brown Sugar1 tsp
Chicken Stock1 cup
Egg1
Kaffir Lime Leaves2
Vegetable Oil1 tbsp
Banana Leaves
Cilantro
Lime

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 0 min

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 skillet over medium heat (about 350°F) for 30 seconds until shimmering.
3
Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.

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