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

It is very important to arrange food safely to help cease harmful bacteria from spreading and rising. You'll be able to take some steps to assist defend your self and your family from the unfold of harmful bacteria.
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Wash your hands

Your hands can simply spread micro organism around the kitchen and onto meals. It is necessary to all the time wash your palms totally with cleaning soap and warm water:

before beginning to put together meals
after touching raw meals reminiscent of meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your palms thoroughly as properly, because wet arms spread micro organism extra simply.
Keep worktops clear

Before you start making ready food, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may want to clean them totally.

You must change dish cloths and tea towels commonly to keep away from any micro organism growing on the material.


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

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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. You can cook fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook that.

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