Thai version of the thick coconut curry with a distinct taste of fingerroot (Chinese ginger). Traditionally served in a banana leaf. It is not as dangerous as the transliteration of its Khmer name “Amok” might suggest, but it tastes definitely to die for.
fry and set aside
- 2 tbs cooking oil
- 1 small vegetarian sausage, diagonally sliced
- 1 thumb sized piece of tofu, diced
fry
- 1 tbs cooking oil
- 1 tbs red thai curry paste
- 2 tbs coconut milk
add
- 3 pc of sliced fingerroot
- ½ cup coconut milk
- 2 handful of mixed veggies (cabbage, broccoli, carrot, onion, mushrooms, baby corn, etc.)
- prepared tofu/sausage
cook until sauce thickens, lower the heat, add
- 1 tbs mushroom sauce (eg. healthy boy brand)
- 1 tbs soy sauce
- ½ tbs sugar
cook up again, add
- some thai basil
place in a bowl cladded with
- a cabbage leaf (originally a uneatable Banana leaf, but the cabbage ends up very tasty… so why not?)
set aside, cook up a extra thick cream from
- ½ tsp tempura flour (or just starch)
- 3 tbs coconut milk
pour over the bowl and decorate with
- 2 kaffir lime leafs, finely julienned
- 1 red chilly pepper, diagonally sliced
steam cook the bowl for 10min