How to Make Amok Curry Recipe Like a Cambodian Chef

Name: Amok Curry Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 1 lb white fish fillets (e.g., tilapia or cod), cut into chunks; 1 cup coconut milk; 2 tablespoons Thai red curry paste; 2 eggs; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/2 cup thinly sliced kaffir lime leaves; 1/2 cup Thai basil leaves; 4 banana leaves (or foil, for steaming); Steamed jasmine rice, for serving

By Britt | 2025-08-16

Jump to Recipe·Print Recipe

Amok curry recipe brings together Cambodia’s deep culinary roots in a dish that’s comforting, fragrant, and full of tradition. Usually steamed in banana leaves, this smooth, coconut-rich curry features kroeung—a hand-pounded spice blend—and can be made with flaky fish or tender chicken. Each bite offers a soft texture and hints of lemongrass rising through the steam.

The secret to its flavor lies in the kroeung base, a staple in Cambodian kitchens. This aromatic curry spice recipe mixes galangal, turmeric, and lime zest into a thick, golden paste that simmers gently as the dish cooks. The smell alone evokes tropical warmth and home-cooked care.

This recipe honors its heritage while staying approachable for home cooks. Let’s start by gathering the ingredients to make it yourself.

Table of Contents

Traditional Ingredients

The amok curry recipe is rooted in Cambodia’s rich culinary tradition, where every ingredient is chosen not just for flavor, but for how it tells a story. This dish isn’t thrown together — it’s built from layers of taste, texture, and aroma that have shaped family meals, village celebrations, and generations of home cooking. To make a true amok curry recipe, you begin with the essentials — those timeless ingredients that define the soul of the dish.

It starts with lemongrass — fresh, firm stalks sliced thin to release their clean citrus scent. This fragrant herb lays the foundation, bright and sharp, like the morning air in a Cambodian market. Then there are kaffir lime leaves, torn just enough to release their essential oils. They bring a floral sharpness, subtle but essential, lifting the whole dish into something fragrant and full of life.

Galangal, more robust than ginger and carrying a hint of pine, adds a deep warmth that lingers on the tongue. When paired with garlic and shallots, you get the earthy base that makes Cambodian cuisine so bold and inviting. These ingredients come together in kroeung — a traditional Cambodian curry spice recipe that’s pounded into a paste and considered the beating heart of the amok curry recipe. It’s not just spice; it’s memory, heritage, and depth all wrapped in one golden, aromatic blend.

To balance the heat and spice, coconut milk is added — thick, creamy, and slightly sweet. It doesn’t just mellow the flavors; it wraps everything in a velvet softness that defines the texture of a perfect amok curry recipe. A couple of eggs are whisked in too, helping the curry set gently as it steams, turning the sauce into a rich custard that holds its shape yet melts in your mouth.

Then comes your choice of protein: freshwater fish, like catfish or snakehead, is most traditional — its firm texture and clean flavor making it ideal for the slow steaming process. But chicken is also a popular alternative, soaking up the spice and cream with equal devotion. Both bring their own character, and either will let you capture the spirit of the dish.

Cooking with these ingredients isn’t just about following steps — it’s about recreating the same amok curry recipe that’s been passed down through Cambodian kitchens for generations. As you prepare each element, you’re stepping into a story much bigger than the plate. Now, let’s move into how to bring it all together in the cooking process.

Preparation Steps

Making an authentic amok curry recipe is as much about rhythm as it is about ingredients. Each step builds flavor and texture, layering the dish into the fragrant, custard-like delight that’s made it a national treasure. Below is a clear, step-by-step guide to help you recreate this Cambodian classic in your own kitchen.

1. Prepare the Curry Spice Paste (Kroeung)
Start by blending or pounding together the ingredients for the traditional curry spice recipe: chopped lemongrass, galangal, kaffir lime zest, garlic, shallots, turmeric, and a touch of red chili. Use a mortar and pestle for a rustic, hand-ground paste, or a food processor for ease. The aroma should be bold, citrusy, and earthy — this is the soul of your amok curry recipe.

Tip: For a deeper flavor, lightly toast the ingredients before blending.

2. Mix the Coconut Custard Base
In a large bowl, whisk together thick coconut milk, two beaten eggs, a pinch of sugar, a dash of fish sauce, and a spoonful of your freshly made spice paste. The mixture should be creamy and golden with specks of herbs throughout. This custard base gives amok curry recipe its velvety, set texture after steaming.

3. Marinate the Protein
Add your protein — traditionally white fish like catfish or snakehead, cut into medium chunks, though chicken breast or thigh slices work beautifully too. Gently coat the meat in a few spoonfuls of the curry mixture and let it sit for 10–15 minutes. This allows the spices to infuse the meat without overpowering it.

4. Prepare Banana Leaf Cups
Soften banana leaves over a flame or in hot water until pliable, then fold and pin them into small cups using toothpicks or staples. If banana leaves are unavailable, ramekins lined with parchment paper make a great substitute. These little vessels hold the curry while allowing the steam to gently cook it through.

Tip: Double-layer the banana leaves to prevent leaks and add a deeper herbal aroma.

5. Assemble the Amok Cups
Spoon the marinated fish or chicken into each banana leaf cup. Pour over the coconut custard mixture until it just covers the protein. Top with a sliver of red chili and a few finely shredded kaffir lime leaves for a burst of color and freshness. Now your amok curry recipe is ready for the final step.

6. Steam to Perfection
Place the cups in a steamer over gently simmering water. Cover with a lid and steam for 20–25 minutes, or until the custard is set and slightly firm to the touch. You’ll know it’s done when the top looks glossy, the texture jiggles softly, and the banana leaves release a sweet, herbal scent.

7. Serve and Enjoy
Serve warm, straight from the banana leaf, alongside jasmine rice. Each bite of your homemade amok curry recipe should be soft, rich, and delicately spiced — a perfect balance of cream, heat, and herb.

Variation Tip: For a vegetarian version, try tofu or mushrooms in place of meat and use soy sauce instead of fish sauce.

With each step complete, you’re not just making dinner — you’re bringing a piece of Cambodia’s culinary heritage into your kitchen. Ready to bring it all together? Let’s explore a few final tips and answer some common questions before we wrap up.

Cooking Method for an Authentic Amok Curry Recipe

Steaming is at the heart of the amok curry recipe, a gentle and time-honored technique that brings out the dish’s delicate texture and layered flavors. Once assembled, the banana leaf cups filled with the spiced coconut mixture are placed into a steamer — and that’s where the real transformation begins.

Set your steamer over medium heat. The water should simmer steadily, not boil aggressively; the goal is even, consistent steam that cooks without curdling. As the steam rises, the coconut custard gently firms up, turning from a silky liquid into a soft, almost soufflé-like texture. This is what gives the amok curry recipe its signature set — rich, creamy, yet light.

As it steams, the banana leaves release a sweet, earthy aroma that infuses the curry from the outside in. Inside each cup, the curry spice recipe melds into the coconut milk — the lemongrass grows brighter, the galangal mellows, and the lime leaves bloom into something deeply fragrant. The kitchen fills with a subtle perfume of citrus, spice, and cream.

Steam for 20 to 25 minutes. You’ll know it’s done when the top of the curry looks slightly glossy and no longer jiggles like a liquid. A gentle poke with a spoon should reveal a soft, custard-like center that holds its shape. The fish or chicken inside will be perfectly tender, having absorbed the rich coconut and spice mixture.

Once done, remove the banana leaf cups carefully and let them rest for a minute or two. The final amok curry recipe should be vibrant in color — golden with flecks of herbs — and carry the kind of scent that stops conversations. The texture is smooth, the flavor balanced between sweet, salty, and herbal, with just a whisper of heat at the end.

Steaming might seem simple, but it’s what elevates amok from just a curry to a dish of cultural depth and quiet elegance. Now that it’s cooked, all that’s left is to serve it warm and savor the results.

Serving with Rice or Bread

The amok curry recipe is traditionally served with a generous helping of steamed rice, making it a complete and comforting meal in Cambodian homes. Fragrant jasmine rice is the classic pairing — its light, floral aroma and fluffy texture are the perfect match for the rich, velvety curry. As the custard-like sauce melts into the grains, each spoonful delivers a beautiful balance of creaminess and spice, highlighting every layer of the dish’s flavor.

In many regions of Cambodia, sticky rice is also a favorite, especially in rural or festive settings. It offers a slightly chewy texture that holds up well to the thick coconut curry, making each bite hearty and deeply satisfying.

Though not traditional, soft, warm bread has become a popular modern option. Crusty baguette slices or flatbreads can be used to scoop up the custard and sauce, offering a delightful contrast in texture. It’s an easy, casual way to enjoy the amok curry recipe, especially for gatherings or quick meals.

Whether you stick to time-honored rice or experiment with bread, the key is finding what makes the experience most enjoyable for you. The beauty of the amok curry recipe lies in its adaptability — steeped in tradition, yet welcoming of new, personal touches.

Variations

One of the joys of the amok curry recipe is its flexibility — a dish deeply rooted in Cambodian tradition, yet easily adapted to suit different tastes and diets. The classic version uses freshwater fish, like snakehead or catfish, which holds up beautifully in the rich coconut custard. In some regions, though, chicken is preferred, offering a heartier, slightly sweeter flavor that pairs well with the creamy base.

For those following a plant-based diet, tofu makes an excellent substitute. Its sponge-like texture soaks up the sauce, and when paired with mushrooms or eggplant, it delivers a satisfying, earthy bite. Just swap the fish sauce for soy sauce, and use full-fat coconut cream for that same silky richness.

The curry spice recipe at the heart of every variation may also shift slightly — some regions add more lemongrass, others prefer extra chili for a bolder kick. You can tone down the heat with more coconut milk or turn it up with sliced fresh chili.

No matter the choice of protein or spice level, the amok curry recipe welcomes small changes while keeping its authentic soul intact.

The amok curry recipe is more than just a flavorful meal — it’s a celebration of Cambodia’s culinary heritage, bringing together creamy coconut, fragrant herbs, and the rich depth of a traditional curry spice recipe. Whether made with fish, chicken, or tofu, this dish captures the essence of Southeast Asian comfort food, all wrapped in the warmth of banana leaves or served straight from the steamer.

Trying the amok curry recipe at home is a rewarding way to connect with tradition while adding your own twist. Adjust the spice, swap proteins, or serve it with jasmine rice or warm bread — it’s flexible, forgiving, and always full of flavor.

So go ahead, gather the ingredients, trust the process, and let the aromas fill your kitchen. Share your amok curry recipe with family or friends, and you might just inspire someone else to explore the colorful world of Cambodian cooking too.

If you enjoy exploring global chicken dishes, you might also love our Jewish Chicken Noodle Soup Recipe for a comforting classic, or spice things up with our Chicken and Jalapeno Recipes for a fiery kick.
For more delicious inspiration, visit my Pinterest boards here → Britt’s Pinterest.