AMOK TOFU:

coconut curry, nyoa leaves

Servings

2

Ready In:

25 min

Cuisine:

Khmer

Good For:

Main Course

Introduction

About this Recipe

If Cambodia had a national dish, it would be with fish or tofu amok. There are two styles of make this dish. The royal version uses a lot of eggs and is more of fish custard, usually steamed in banana leaves. What we’re making in our cooking class today is the home style version, we don’t using egg but only a little cook in a pot slightly thicken with a curry paste & coconut milk.

Nhaom-troyong-chak-Khmer-Gourmet_Cooking_Class-Siem_Reap-Cambodia

Ingredients

  • 200 gr of tofu
  • 2 pieces finger ginger root
  • 2 tbsp Khmer curry paste
  • 200 ml coconut milk
  • 100 gr nyoa leaves, sliced
  • 20 gr large red chili, seeds removed, slice
  • 2 pcs kaffir lime leaves
  • 2 pcs galangal
  • 2 pcs lemongrass
  • 2 pcs garlic peeled
  • 1 tbsp salt
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 3 tbsp vegetable oil

Step by Step Instructions

Step 1

Heat the coconut milk in a saucepan.

Step 2

Add the curry paste. Sauteed until fragrant.

Step 3

Add the fish sauce, sugar and salt. Blast for a minute.

Step 4

Add the coconut milk and clear water until the fish is completely cooked.

Step 5

Add the Nyoa leaves and simmer another 5 to 10 minutes or until the sauce is a little thickened and the flavor has grown. Remove the ginger.

Step 6

Add the red pepper and lime kaffir leaves. Adjust the seasoning to your taste. Serve with steamed rice.

* Nyoa leaves are also known as Noni leaves. If unavailable, spinach or chard are good substitutes.