(6 servings)
Preparation Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
This dish has to be one of my new favorites. The succulent beef slow cooked till absolutely tender with the deep khmer curry flavor was an absolute hit in the household. My sister had come over for the weekend and my wife and her were left licking the plates. This dish is popular among the muslims in Cambodia and is sometimes just called simply – Muslim beef curry. Do give this one a try!
(4 servings)
Preparation time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Fish Amok is an classic Cambodian specialty. It is made with Khmer yellow curry paste known as Kroeung Samlor Machou which can also be used to make other Cambodian dishes and soups.
I had a little paste left over from this recipe which I used later to marinate chicken and make chicken skewers! Absolutely delicious. So don’t throw away the paste if you have excess. Some of the ingredients can be difficult to find in America such as fresh turmeric and lime leaves. I went to an H-Mart and got both. If you don’t find fresh turmeric, you can replace with powdered turmeric Turmeric is making a come back as one of those super foods and it is becoming more popular in regular grocery stores. I also like to get creative with variations to my recipes so if you are looking for the absolute exact traditional recipe, then this is not the place to be. However, I can promise you this that the recipe is finger licking good! I added dried limes in this recipe which is a middle eastern ingredient in dishes but adds additional punch to this dish. I also didn’t have fresh banana leaves to steam the fish so I used my tagine in the oven instead.
