The Amok is a Cambodian curry, which is steamed with fish and served in banana leaves on special occasions. Since this version is not steamed, I’ve stuck with calling it ‘Amok style’, since it isn’t true Amok this way; still super tasty though!  

 

Ingredients

Paste

  • 6 garlic cloves
  • 40g shallots
  • 25-30g lemongrass
  • 30g ginger
  • 2 tsp turmeric
  • 4 makrut lime leaves
  • 1.5 tsp sugar
  • 2 tsp salt
  • 1 large chilli
  • 3 - 4 tbsp lime juice (or 2 limes)

Curry

  • 1 onion
  • 1 aubergine
  • 200g oyster mushrooms, torn
  • 400g coconut milk
  • Salt to taste
  • Pepper to taste (Kampot if you have any!)  

 

Method

  1. Blend up your paste ingredients.
  2. Fry sliced onion.
  3. Add in your chopped aubergine with a pinch of salt.
  4. Add in your paste and oyster mushrooms, fry for about 5 minutes.
  5. Add in your coconut milk and simmer with the lid on for 25-30 minutes.  

 

Additional notes

  • It should be a bit liquidy, so don’t worry about it!