Cambodian Prawn Amok

A quick easy and fragrant curry from Cambodia, packed full with fresh herbs. Serve with jasmine rice for a wholesome dinner.

Ingredients

For the Curry Paste

• 2 lemongrass stalks, outer layer and ends removed and chopped

• 4 garlic cloves, skins removed

• Zest of 1 lime

• 2 tablespoon ginger

• 2 shallot, skin removed and chopped

• 1 chilli

• 2 teaspoon turmeric

• 2 teaspoon salt

• 2 teaspoon sugar
  
  For the curry

• 2 tablespoon oil (2 that can withstand a higher heat such as peanut oil)

• 2 bok choi, stalks and leaves separated then chopped

• 2 tin coconut milk

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• 400 gram uncooked prawns

• Small handful mint, chopped

• 50 gram basil

Method

To make the Cambodian Amok curry paste: 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.

To make the Cambodian Amok curry: 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 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.

Serve the curry on top of rice. Enjoy!