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.