Name: Cambodian Amok: A Cambodian Prawn Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cambodian
Ingredients: 2 lemongrass stalks, outer layer and ends removed and chopped; 2 garlic cloves, skins removed; Zest of 1 lime; 1 tablespoon ginger; 1 shallot, skin removed and chopped; 1/2 chilli; 1 teaspoon turmeric; 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon oil (one that can withstand a higher heat such as peanut oil); 1 bok choi, stalks and leaves separated then chopped; 1 tin coconut milk; 1/2 tablespoon fish sauce; 1/2 teaspoon sugar; 200 grams uncooked prawns; Small handful mint, chopped; 25 grams basil; Thai jasmine rice

Cambodian

Pestle and Mortar

combine all of the ingredients in a mini chopper OR food processor and blend into a paste. Alternatively, use a pestle and mortar to bash all of the ingredients into a paste.

heat the oil in a wok. Add the curry paste and stir fry for 1 minute then add in the stalks of the bok choi and stir fry for another minute.

Pour in the tin of coconut milk and bring everything to a simmer. Leave it to simmer for 10 minutes.

Add the fish sauce, sugar and prawns to the wok. Cook for 5 minutes until the prawns are cooked all the way through.

Turn off the heat and stir in the bok choi leaves, mint and basil.

Cambodian Amok: A Cambodian Prawn Curry Recipe

Utensils needed:

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