Amok Trey – Cambodian Fish Curry

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a medium mixing bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
2. 2Heat the vegetable oil in a large skillet over medium heat (about 180°C / 350°F) for 30 seconds until shimmering.
3. 3Add the coconut milkPour the coconut milk mixture into the skillet and bring it to a gentle simmer, giving it a stir occasionally, which should take about 3-4 minutes.
4. 4Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
5. 5Lower the heat to low, cover the skillet, and let it let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
6. 6Fold in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
7. 7While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
8. 8Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
9. 9Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
10. 10ServeCarefully unwrap the packets and scatter over fresh cilantro and lime wedges before serving.