Cambodian Fish Curry with Coconut and Lemongrass

Cambodian fish curry is a gently simmered coconut curry flavored with kroeung, an aromatic paste built around lemongrass, galangal, and turmeric. This home-style version pairs tender white fish with vegetables and rice; Cambodian cooks make curry in different ways, so this is one practical interpretation rather than a claim to a single definitive recipe.

Ingredients

1 1/2 cups (285 g) jasmine or long-grain rice
2 cups (475 ml) water, for cooking the rice
2 lemongrass stalks (about 30 g trimmed), tough outer layers removed and tender centers thinly sliced
2 medium shallots (about 50 g), peeled and roughly chopped
3 garlic cloves (about 9 g), peeled
1 tablespoon (10 g) finely grated fresh galangal
1 teaspoon (3 g) ground turmeric, or 1 tablespoon (12 g) finely grated fresh turmeric
1 small red bird’s-eye chile (about 5 g), stemmed; remove the seeds for less heat
1 teaspoon (2 g) finely grated lime zest
1 tablespoon (15 ml) water, for blending the paste if needed
1 tablespoon (15 ml) neutral cooking oil
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 cup (240 ml) water or unsalted fish stock
8 oz (225 g) Asian eggplant or small globe eggplant, cut into bite-size pieces
6 oz (170 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 1/2 lb (680 g) firm white fish fillets, such as cod, snapper, or catfish, pin bones removed and cut into 1 1/2-inch (4 cm) pieces
1 1/2 tablespoons (22 ml) fish sauce
2 teaspoons (8 g) palm sugar or light brown sugar
1 tablespoon (15 ml) fresh lime juice, plus more to taste
1/2 cup (12 g) loosely packed Thai basil or sweet basil leaves
1/4 teaspoon (1.5 g) fine salt, only if needed after tasting
1 lime (about 100 g), cut into wedges for serving

Instructions

Prepare the ingredients. Slice the tender lemongrass centers as thinly as you can, chop the shallots, and cut the vegetables and fish. Check the fish carefully for pin bones. If you are using frozen fish, thaw it in the refrigerator first and pat it dry before cutting; very wet fish can dilute the curry and is more likely to break apart.
Make the kroeung paste. Pound the lemongrass, shallots, garlic, galangal, turmeric, chile, and lime zest in a mortar until they form a coarse, moist paste. A small food processor also works; scrape down the sides and add the measured tablespoon of water only if the blades need help moving. The paste does not have to be perfectly smooth, but finely broken-down lemongrass gives a more pleasant texture in the finished sauce.
Start the rice. Rinse the rice in a sieve until the water runs mostly clear, then put it in a saucepan with the measured 2 cups (475 ml) water. Bring it to a boil, cover, reduce the heat to low, and cook according to the rice type, usually about 15 minutes. Turn off the heat and leave it covered for 5 minutes while you finish the curry. If your rice package gives a different water ratio or timing, follow that guidance.
Fry the paste. While the rice cooks, warm the oil in a wide, deep skillet or saucepan over medium heat. Add the kroeung paste and stir for about 2 minutes, until fragrant. Keep it moving so the shallots and garlic do not scorch. Stir in the coconut milk and cook for 3 minutes, stirring to combine; a little separation at the edges is fine, but avoid a hard boil.
Simmer the vegetables. Add the 1 cup (240 ml) water or stock, eggplant, green beans, fish sauce, and sugar. Bring the sauce to a gentle simmer, then cook uncovered for about 6 minutes, stirring once or twice, until the vegetables are beginning to soften but still hold their shape. If the sauce bubbles vigorously, lower the heat; a gentle simmer keeps the coconut milk smooth and leaves the vegetables intact.
Cook the fish gently. Nestle the fish pieces into the sauce in a single layer as much as possible. Simmer gently for 6 to 10 minutes, turning the pieces once with a broad spoon if needed, until they are opaque and just beginning to flake. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Avoid stirring repeatedly, which can break the fish into small pieces.
Finish and serve. Turn off the heat and stir in the lime juice and basil. Taste the sauce; add the optional salt only if it needs it, since fish sauce already brings saltiness. If you want a brighter flavor, add another small squeeze of lime. Fluff the rice and serve the curry hot in bowls with lime wedges.

Tips

Make the paste manageable. Lemongrass and galangal can be fibrous. Slice them thinly before pounding or blending, and use the tender inner lemongrass rather than the dry outer layers. If the paste still seems stringy, scrape it into the pan as-is; do not add lots of extra water just to make it smooth.
Choose fish that holds together. Cod, snapper, catfish, and other firm white fillets work well. Very thin or delicate fillets may fall apart before they reach the safe temperature. Cut pieces to a similar size so they cook at roughly the same rate, and add thicker pieces first if your cuts are uneven.
Keep the coconut sauce gentle. A rolling boil can make the sauce look oily and can jostle the fish. Once the vegetables are simmering, adjust the burner so you see small, steady bubbles. If the sauce becomes thicker than you like, loosen it with a splash of water or stock.
Adjust the heat and salt at the end. The chile’s strength varies, and fish sauce brands vary in saltiness. Begin with one small chile and the listed fish sauce, then taste the finished sauce before adding more chile, lime, or salt. For a milder curry, omit the chile rather than changing the amount of aromatic paste.

Serving Suggestions

Serve the curry in shallow bowls with a mound of freshly cooked jasmine rice, spooning plenty of coconut sauce over both the rice and fish. The rice absorbs the fragrant broth and makes the meal substantial without competing with the aromatics. Put extra lime wedges on the table so each person can brighten their serving to taste. A small dish of sliced fresh chile is useful for anyone who wants more heat, while cucumber slices or a simple crisp salad make a refreshing contrast to the warm, creamy sauce.

If you are serving several people, bring the pan to the table while the curry is hot and let diners take fish and vegetables carefully with a wide spoon. This is a complete meal, but it also works as part of a larger spread with another vegetable dish. Keep accompaniments lightly seasoned: the curry already contains fish sauce, lime, herbs, and a rich coconut base, so strongly flavored sides can compete with it.

Variations

Use a different fish or seafood. Boneless salmon can replace the white fish for a richer result, though its flavor will be more pronounced. Peeled shrimp also works; cook it only until opaque and curled, then verify that it reaches 145°F (63°C) with a thermometer. For mixed seafood, add thicker pieces first and quick-cooking items later so everything finishes without becoming tough.

Change the vegetables. Replace the eggplant with sliced zucchini or add a handful of baby corn. Use a similar total amount so the sauce-to-vegetable balance stays close. Zucchini softens quickly, so add it with the fish rather than simmering it for the full vegetable-cooking time. If using a firmer vegetable such as carrots, slice it thinly and give it a few extra minutes before adding the fish.

Use a practical paste substitute. Fresh galangal and lemongrass may be difficult to find. Frozen sliced galangal and frozen chopped lemongrass are useful substitutes; thaw them and measure the same amounts by weight. If neither is available, use 2 tablespoons (30 g) of prepared Southeast Asian curry paste in place of the homemade paste, starting with less chile and fish sauce. The result will be less specifically Cambodian in flavor and may be saltier, so taste before seasoning.

Make it less rich. You can use light coconut milk, but the sauce will be thinner and less creamy. For a middle ground, replace up to half of the full-fat coconut milk with water or unsalted stock. Avoid reducing the coconut milk by boiling it hard; a gentle simmer preserves a more even texture.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking, in a covered shallow container. Keep it for 3 to 4 days in the refrigerator. If possible, store rice separately from the curry so it is easier to portion and reheat evenly. Fish can become more delicate after storage, so handle leftovers gently rather than stirring them repeatedly.

For reheating, warm only the portion you plan to eat in a covered saucepan over low to medium-low heat, adding a splash of water if the sauce has thickened. Stir carefully around the fish and heat until the leftovers reach 165°F (74°C), checking with a food thermometer. A microwave also works: cover the dish, heat in short intervals, and turn or rearrange the pieces carefully between intervals so the center gets hot. Reheat rice until steaming hot as well. Freezing is possible for up to about 2 months, but the fish may become softer and the coconut sauce may separate slightly when thawed; thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions

Is Cambodian fish curry the same as fish amok? Not necessarily. Cambodian fish amok is commonly associated with fish cooked with kroeung and coconut in a steamed, set or custard-like preparation, while this recipe is a spoonable curry simmered in a pan. Dishes and household methods vary, but this recipe is intended as a straightforward coconut curry, not a stand-in for every style of amok.

Can I make the curry paste ahead? Yes. Make the paste up to 2 days ahead and refrigerate it in a sealed container. For longer storage, freeze it in a small portion and thaw it in the refrigerator. The lime zest and fresh aromatics may lose a little brightness over time, so stir the paste well and taste the finished curry before adding extra lime.

How do I know when the fish is done? Check the thickest piece with a clean food thermometer; fish should reach 145°F (63°C), the USDA FSIS safe minimum. It should also look opaque and separate into large flakes, but appearance alone is not as reliable as checking the temperature. Begin checking at the early end of the cooking range because smaller pieces finish sooner.

Can I make it without fish sauce? You can substitute an equal amount of light soy sauce, but the flavor will be different and less traditionally fish-sauce-forward. Start with 1 tablespoon (15 ml), then taste before adding the remaining half tablespoon, because soy sauce can vary in saltiness. A little extra lime can help balance the sauce, but it will not recreate the same savory flavor.

Why did my coconut curry look separated? Coconut milk can separate if it is boiled hard, and some separation is also natural when coconut fat warms. Lower the heat and stir gently; the sauce is usually still usable. Next time, keep it at a quiet simmer and avoid rapidly boiling the fish. If the sauce seems oily, a small splash of warm water or stock and gentle stirring can make it look more cohesive.

Can I prepare it in advance for guests? The kroeung paste and chopped vegetables can be prepared ahead, but cook the fish close to serving time for the best texture. You can make the rice and curry sauce through the vegetable-simmering step earlier, chill them promptly, then reheat the sauce until simmering and add the fish. Check that the fish reaches 145°F (63°C), and serve as soon as it is cooked.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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