Dinner · Cambodian

Amok Trey (Cambodian Fish Curry)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 6, 2026

This Cambodian classic turns tender fish and coconut milk into a silky, fragrant curry with a soft, custard-like texture. Steaming it in banana leaf packets makes it feel special, but parchment works just as well on a busy night. Serve with steamed rice and you have dinner sorted.

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Amok Trey (Cambodian Fish Curry)

Why you'll love this

  • Rich, silky coconut curry with a soft custard texture.
  • Comes together in about 40 minutes for a weeknight.
  • The banana leaf packets make it feel restaurant-special.
  • Naturally gluten-free when you use a compliant curry paste.

EveryDayMeal recipe

Amok Trey (Cambodian Fish Curry)

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Medium

Ingredients

  • 1 lb firm white fish fillet, cut into 1 inch cubes
  • 1 can (about 13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup chicken stock
  • 1 egg, beaten
  • 2 kaffir lime leaves
  • 1 tablespoon vegetable oil
  • a handful banana leaves (or parchment paper)
  • fresh cilantro, for garnish
  • lime wedges, for garnish

Equipment

  • Large skillet with lid
  • Medium mixing bowl
  • Whisk
  • Steamer basket

Instructions

  1. In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and chicken stock until completely smooth, so the finished sauce is silky with no gritty lumps of paste.
  2. Heat the vegetable oil in a large skillet over medium heat for about 30 seconds, until it shimmers and thins out, which means it is hot enough to build flavor.
  3. Pour in the coconut milk mixture and bring it to a gentle simmer, stirring now and then, about 3 to 4 minutes, until you see small bubbles and it smells fragrant.
  4. Add the fish cubes and kaffir lime leaves, gently pressing them down so they are fully submerged in the sauce and cook evenly.
  5. Lower the heat, cover the skillet, and cook for about 10 minutes, until the fish turns opaque and flakes easily with a fork. Pull it before it toughens to keep every bite tender.
  6. Slowly stir in the beaten egg and cook 2 more minutes, until the sauce thickens slightly into a soft, custard-like consistency that clings to the fish.
  7. While the curry simmers, warm the banana leaves by passing them over a flame for about 10 seconds until pliable, or simply cut squares of parchment paper instead.
  8. Spoon the curry into the center of each leaf or parchment square and fold the edges up tightly to form a sealed packet that traps the steam.
  9. Set the packets in a steamer basket over boiling water and steam for 10 minutes, until heated through and aromatic.
  10. Carefully open the packets, garnish with fresh cilantro and lime wedges, and serve hot over rice.

Tips from the kitchen

  • Choose a firm white fish like cod, halibut, or tilapia so the cubes hold their shape in the sauce.
  • Add the beaten egg in a slow stream while stirring so it blends smoothly instead of scrambling.
  • No banana leaves or steamer? You can serve the curry straight from the skillet in bowls and skip the packets entirely.

Estimated nutrition per serving: 340 cal · 26g protein · 8g carbs · 23g fat

Make it your own

  • Swap the fish for peeled shrimp or cubed tofu, adjusting the simmer time so they do not overcook.
  • Stir in shredded napa cabbage or spinach with the fish for extra vegetables.
  • Use Thai green curry paste for a brighter, fresher flavor twist.

Storing & make-ahead

Store leftover curry in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat, adding a splash of stock or coconut milk to loosen the sauce, and avoid boiling so the fish stays tender.

Good to know

What fish works best?
Any firm white fish holds up well: cod, halibut, tilapia, or snapper are all great choices.
Can I skip the banana leaves?
Yes. Parchment paper packets work fine, or you can serve the curry straight from the skillet in bowls.
Where do I find kaffir lime leaves?
Look in Asian grocery stores, fresh or frozen. If you cannot find them, a little lime zest adds a similar citrus note.
Is this dish spicy?
It has mild to moderate heat from the red curry paste. Add more paste for extra kick or use less for a gentler version.

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