The delicate spices and creamy texture of Cambodian Amok curry is simply divine. From the humblest of cafés to silver service restaurants this seems like the royalty of Khmer cuisine. Nearly always steamed in banana leaf parcels, the subtle mix of flavors blends in harmony for high satisfaction levels every time.
Traditionally a fish dish, variations are now common with chicken, tofu and mushroom as common options.
With zingy slivers of lime leaf throughout and a generous dollop of coconut cream on top, Amok, served with rice, graces the pages of numerous menus.
Like many Khmer dishes, everyone has their family recipe and it seems the texture varies from a wet stew consistency to more dry and condensed. However it comes, it’s sure to be a meal you’ll go back for.
