Amok Trey – Cambodian Fish Curry

In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.

Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.

Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.

Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.

Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.

Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.

While 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.

Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.

Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.

Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving