Main course
Amok Trey – Cambodian Fish Curry
This Amok Trey is a Cambodian fish curry where tender fish simmers in a coconut milk sauce, built on red curry paste, fish sauce, and kaffir lime leaves. An egg thickens the sauce, giving it a custardy texture. Traditionally, it's steamed in banana leaf packets, which impart a subtle aroma, but parchment paper works just as well. The whole dish comes together in about 55 minutes.
55 minServes 4
Method
10 steps · 55 min total
- 01
Whisk the Sauce
Combine coconut milk, red curry paste, fish sauce, brown sugar, and chicken stock in a medium bowl. Whisk until the mixture is smooth, with no lumps. - 02
Heat 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.
