Recipe of Gordon Ramsay Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

1. Take Yellow Kroeung Curry Paste
2. Take 1 large onion
3. Make ready 4 garlic cloves
4. Get 4 lemongrass stalks, rough ends removed
5. Make ready 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
6. Take 1 1/2 teaspoon ground turmeric
7. Get 1 teaspoon fresh ginger or galangel root (or more to taste)
8. Get 2 teaspoon fish sauce (nam pla)
9. Get 1 teaspoon tamari (or tamari soy sauce)
10. Take 1/2 teaspoon maple syrup (instead of sugar)
11. Prepare 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
12. Get Curry
13. Prepare 1 (400 g) tin of coconut milk
14. Get 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
15. Prepare 1 red pepper
16. Take 150 g fresh spinach
17. Take 1 tablespoon coconut oil
18. Make ready 1 handful fresh coriander or basil
19. Prepare 1 fresh chilli (optional - for garnish)
20. Get to taste Salt and pepper

Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

1. Lay out ingredients for curry paste and prepare the food processor
2. Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
3. Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
4. Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked.
5. Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
6. Add fish and cook for 5-10 minutes.
7. Add spinach and cook for 3-4 minutes until done.
8. Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!

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