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Cambodian Prawn Amok recipe

Cambodian Prawn Amok

250kcal
5 from 1 vote
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Prep 15 minutes
Cook 20 minutes
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.
Servings 8 People
Course Dinner, Lunch, Main Course
Cuisine Cambodian, SE Asian

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

Equipment

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

Method

  1. 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.
  2. 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.
  3. Add the prawns to the wok and cook for 2-3 minutes on each side, until they are pink and cooked through.
  4. Serve the Prawn Amok over steamed rice and garnish with fresh cilantro, if desired.

Nutrition

Serving1gCalories250kcalCarbohydrates16gProtein14gFat19gSaturated Fat14gCholesterol143mgSodium935mgPotassium189mgFiber1gSugar5g

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.

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