Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly, Keeping Track of Precisely what You Consume: How to Do It Correctly

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Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Before you jump to Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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We hope you got insight from reading it, now let’s go back to fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. To make fish amok cambodian lemongrass curry, paleo- & vegan-friendly you only need 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

  1. Get of Yellow Kroeung Curry Paste.
  2. Use 1 of large onion.
  3. Get 4 of garlic cloves.
  4. Take 4 of lemongrass stalks, rough ends removed.
  5. Prepare 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
  6. Get 1 1/2 teaspoon of ground turmeric.
  7. Get 1 teaspoon of fresh ginger or galangel root (or more to taste).
  8. Get 2 teaspoon of fish sauce (nam pla).
  9. Prepare 1 teaspoon of tamari (or tamari soy sauce).
  10. Get 1/2 teaspoon of maple syrup (instead of sugar).
  11. Use 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional – to taste).
  12. Use of Curry.
  13. Provide 1 (400 g) of tin of coconut milk.
  14. Get 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
  15. Use 1 of red pepper.
  16. You need 150 g of fresh spinach.
  17. Prepare 1 tablespoon of coconut oil.
  18. You need 1 handful of fresh coriander or basil.
  19. Use 1 of fresh chilli (optional – for garnish).
  20. Get to taste of Salt and pepper.

Steps to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:

  1. Lay out ingredients for curry paste and prepare the food processor.
  2. Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor.
  3. Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth.
  4. Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked..
  5. Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer..
  6. Add fish and cook for 5-10 minutes..
  7. Add spinach and cook for 3-4 minutes until done..
  8. Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!.

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