Amok Trey – Cambodian Fish Curry

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

‍ Instructions

1. 1
2. 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
3. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering. 3
4. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes. 4
5. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce. 5
6. 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. 6