Amok Trey – Cambodian Fish Curry

• 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

Steps

1. 11. 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. 22. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
3. 33. 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. 44. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
5. 55. 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.

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