The Making of Amok, Angkor Thom in 1300
Amok
Khmer Fish Stew
Servings: 4 3 tablespoons canola oil 8 tablespoons Khmer curry paste (please see Khroeung, Khmer Curry Paste Recipe) 3 cups spinach, amaranth, la lot (wild pepper leaf) or pea vine 1 pound catfish filets or any white fish cut into a bite size 6 tablespoons coconut milk 1 egg 2 teaspoons fish sauce ½ cup Thai basil
Heat canola oil and curry paste in a frying pan until fragrant. Stir in spinach until wilted and then stir in fish. Add coconut milk and egg and fold in until the fish is cooked. Then stir in fish sauce and Thai basil until Thai basil is just wilted. Serve with jasmine rice.
© 2009 Pranee Khruasanit Halvorsen
Amok, Khmer fish curry in banana leaf-cup
Pranee's Thai Kitchen 
[…] as much as we could in three days. Last month I have posted Kroeung, Khmer Curry Paste Recipe and Amok, Khmer Curry Fish Stew Recipe and now it is time for me to share photos and steps to make banana cups. After you try a few times, […]
[…] Amok, Khmer Fish Stew Recipe (ilovethaicooking.wordpress.com) […]
Khmer cooking is in a class of its own, very distinctive from Thai. Having spent a glorious week in Siem Reap and eating out every night at a different place, the days were taken with the wonderful sights, we were delighted with the food to say nothing of the hospitality. A week that will live on in our memories, bolstered by the photographs we took. A huge thank you to the people of Cambodia for their graciousness towards all travellers.