Main course
Amok Trey – Cambodian Fish Curry
This Cambodian fish curry, known as Amok Trey, features tender fish simmered in a rich, slightly sweet coconut milk sauce. It's built on red curry paste, fish sauce, and kaffir lime leaves, then thickened with an egg to give it a custardy texture. Traditionally, the curry is steamed in banana leaf packets, which infuse it with a subtle aroma, but parchment paper works too. The entire dish comes together in about 55 minutes, making it a relatively quick and straightforward meal.
55 minServes 4
Method
10 steps · 55 min total
- 01
Whisk the Sauce Base
In a medium bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, and chicken stock. Whisk until the mixture is completely smooth, ensuring there are no lumps in the sauce. - 02
Heat the Oil
Heat the vegetable oil in a large skillet over medium heat (around 350°F) for about 30 seconds, until it just begins to shimmer.
