Approximate values estimated by AI
Spicy Coconut Fish Curry (Amok-inspired)
60% authentic · Southeast Asian Fusion
An amok-inspired dish that leans more towards a rich, spicy coconut curry, served with rice. It incorporates similar flavors but with a different texture and presentation.
Ingredients
- White fish fillets (e.g., cod, snapper)400g
- Full-fat coconut milk400ml
- Red curry paste (Thai)3 tbsp
- Lemongrass, bruised1 stalk
- Galangal, sliced1 inch piece
- Fish sauce2 tbsp
- Brown sugar1 tsp
- Kaffir lime leaves3
- Thai basil leaves, for garnisha handful
- Lime wedges, for serving4
- Jasmine rice, cooked, for serving4 servings
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut the fish into 1.5-inch chunks. Season lightly with salt and pepper.
- 2
In a pot or deep pan, heat a tablespoon of coconut milk (from the top creamy layer) over medium heat. Add the red curry paste and sauté until fragrant, about 1-2 minutes.
- 3
Add the remaining coconut milk, bruised lemongrass, sliced galangal, fish sauce, brown sugar, and kaffir lime leaves. Bring to a simmer.
- 4
Gently add the fish chunks to the simmering curry. Cook for 5-7 minutes, or until the fish is just cooked through. Avoid over-stirring to keep the fish pieces intact.
- 5
Remove the lemongrass, galangal, and kaffir lime leaves.
- 6
Serve the curry hot in bowls, garnished with fresh Thai basil leaves and a lime wedge, alongside cooked jasmine rice.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
