Cambodian Prawn Amok

Amy Massey
by Amy Massey
2 Servings
30 min

This dish is a classic curry dish in Cambodian also known as an "amok". First, a fragrant curry paste is made up of fresh onions, garlic, ginger, lemongrass, chilli and spices, which is then added to creamy coconut milk which the prawns are then cooked in.

The combination of fish sauce, lime Zest and brown sugar ensure the curry has the perfect balance of salty, sour and sweet flavours that are very typical of South Asian cuisine.

I have chosen to use King prawns in this recipe, but it can be replaced with any meat or vegetables if the cooking time is adjusted accordingly. If you aren't a fan of seafood, I recommend trying this with pieces of chicken breast.

The "amok" is a classic Cambodian curry dish.

Tastes great served with steamed jasmine rice.

Turmeric gives this curry a beautifully bold colour and the fragrant curry paste give many layers of different flavours.

Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the curry paste
  • 2 shallots, peeled
  • 1 medium red chilli, chopped
  • 2 stalks lemon grass, outer leaves removed and inner white part chopped
  • 1 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp soft brown sugar
  • Zest of 1 lime, grated
For the curry
  • 1 tbsp oil
  • 2 pak choi, stalks and leaves separated and chopped
  • 400ml coconut milk
  • 300g raw king prawns, peeled and deveined
  • 1 tsp soft brown sugar
  • 1 tbsp fish sauce
  • Small handful mint leaves, finely chopped
  • Small handful basil leaves, torn

Combine all of the ingredients for the curry paste together in a food processor and blend to a smooth paste.
Heat a wok until hot, then add the oil.
When the oil is hot, add the curry paste and allow to simmer gently for 2 minutes until very fragrant.
Add the pak choi stalks and stir fry for 1 minute until they begin to soften.
Add the coconut milk and bring to a simmer.
Allow to simmer for 10 minutes until it has started to reduce and thicken.
Add the fish sauce, sugar and prawns and stir through.
Leave to simmer for 5 mins until the prawns are pink and cooked through.
Turn off the heat, then stir in the pak choi leaves, mint and basil.
  • Perfect served with steamed jasmine rice.
Amy Massey
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