
Amok Trey – Cambodian Fish Curry
A imported seafood recipe imported from TheMealDB for the public beta catalog.
Imported from TheMealDB. Open source
Ingredients
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- 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
- 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.
- 22. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
- 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.
- 44. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
- 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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- v1
Imported from TheMealDB.
Jonas Seed Kitchen · current version
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Latest saved change 1 was saved on Jul 3, 2026.
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