Samlor Mchou Mnass: Fish and pineapple curry

This curry is a sweet version of yellow and green curry, pineapple and sour curry or vegetables listed in this recipe.
To make the curry paste “green or yellow”, the leaves of lemongrass are added to the ordinary curry paste.
Course Main Course
Cuisine khmer
Servings 1 portion


  • 4 tbsp Khmer curry base
  • 400 gr fish fillet slice
  • 100 gr gr ripe pineapple peeled cut in cube
  • 250 ml coconut milk
  • 100 ml stock or good water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp salt
  • 10 gr tamarind ripe shoacking in water for 10 minutes


  • 1. Heat a little coconut milk in a saucepan over the fire, then add Khmer curry paste. Stir for 3 minutes until you get a good smell.
    2. Add the fish sauce, sugar, salt and broth. Bring to a boil then add the fish and tamarind juice. Simmer for 3 to 4 minutes over low heat.
    3. Add pineapple and coconut milk and let simmer for 3 to 4 minutes. Taste or adjust the seasoning to your taste.
    4. Transfer to a bowl, garnishing with sweet basil and green onion leaves.