Cambodian Prawn Amok

The curry paste for a Cambodian Prawn Amok recipe is packed with flavor thanks to the combination of lemongrass, turmeric, garlic, chili, ginger, and shallot.

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 15

Cook Time: 20

Course: Dinner, Lunch, Main Course

Cuisine: Cambodian, SE Asian

Keyword: Cambodian Prawn Amok

Servings: People

Calories: 250 kcal

Equipment

Wok or large skillet
whisk
Cutting board
knife
Measuring cups and spoons

Ingredients

1 lb large prawns, peeled and deveined
1 can coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp palm sugar
1 tbsp minced lemongrass
1 tbsp grated galangal
1 tbsp minced kaffir lime leaves
2 garlic, minced
2 tbsp cooking oil
Salt and pepper, to taste
Steamed rice, for serving

Instructions

In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, palm sugar, lemongrass, galangal, kaffir lime leaves, garlic, oil, salt, and pepper.
Heat a large wok or skillet over medium heat and add the sauce. Cook for 2-3 minutes, stirring frequently, until the sauce has thickened slightly.
Add the prawns to the wok and cook for 2-3 minutes on each side, until they are pink and cooked through.
Serve the Prawn Amok over steamed rice and garnish with fresh cilantro, if desired.

Notes

Tips and Tricks

Use a high-quality coconut milk for a creamy and flavorful sauce.

Adjust the heat level to your preference by using more or less curry paste.

If you are using fresh lemongrass, remove the outer layers and finely chop the tender inner core.

If you are using fresh kaffir lime leaves, remove the stems and finely chop the leaves.

If you are unable to find fresh galangal, you can use frozen or dried galangal.

Nutrition

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!