Amok Recipe Vegetarian Style: Easy and Delicious Guide

If you’re looking to explore the rich flavors of Cambodian cuisine while keeping your meal vegetarian, this Amok recipe vegetarian is a perfect choice. Amok is traditionally a fragrant fish curry steamed in banana leaves, but our version reinvents the classic dish with a hearty blend of vegetables and tofu, capturing the essence of its aromatic spices and creamy coconut milk base.

This dish is a wonderful balance of bold Southeast Asian spices, creamy textures, and fresh herbs that will delight your palate. It’s also a great way to introduce yourself to Khmer cooking techniques and flavors without the need for seafood or meat.

Whether you’re a seasoned vegetarian or simply craving something new, this recipe is both nutritious and satisfying.

Get ready to impress your family or guests with a dish that’s both exotic and comforting, perfect for any occasion from weeknight dinners to special gatherings.

Why You’ll Love This Recipe

Amok is a signature Cambodian dish known for its delicate balance of flavors and creamy, curry-infused texture. Our vegetarian version keeps all the charm but uses fresh vegetables and tofu to make it accessible to everyone.

You’ll love how the lemongrass, kaffir lime leaves, and galangal come together with coconut milk to create an aromatic, flavorful curry that’s steamed to perfection. It’s gluten-free, packed with vitamins, and also perfect for meal prepping since it tastes even better the next day.

This recipe is easy to make and requires minimal prep, yet it looks impressive and tastes like it took hours to prepare. Plus, it’s a wonderful way to introduce your family to authentic Cambodian flavors in a vegetarian-friendly format.

Ingredients

• 200g firm tofu, cubed
• 1 cup coconut milk (full fat for creaminess)
• 1 cup mixed vegetables (such as sliced bell peppers, carrots, and baby corn)
• 2 stalks lemongrass, finely chopped (white part only)
• 3 kaffir lime leaves, finely shredded
• 1 thumb-sized piece galangal, peeled and minced
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 tablespoon red curry paste (check for vegetarian-friendly brands)
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon soy sauce or tamari
• 2 teaspoons turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 2 eggs (optional for thickening; can substitute with chickpea flour batter)
• Fresh basil leaves for garnish
• Banana leaves or ramekins for steaming
• Juice of 1 lime
• Salt and pepper to taste

Equipment

• Steamer or large pot with steaming rack
• Mixing bowl
• Sharp knife and chopping board
• Blender or mortar and pestle (for blending spices)
• Measuring spoons and cups
• Ramekins or small heatproof bowls
• Aluminum foil or banana leaves for wrapping
• Spatula or spoon for mixing

Instructions

1. Prepare the spice paste: In a blender or mortar and pestle, combine lemongrass, galangal, garlic, shallot, kaffir lime leaves, red curry paste, turmeric powder, and chili powder. Blend until you get a smooth paste. If needed, add a splash of water to help blending.
2. Mix the curry base: In a mixing bowl, whisk together the coconut milk, palm sugar, soy sauce, lime juice, and eggs (or chickpea flour batter if using). Add the spice paste and stir well to combine.
3. Prepare the tofu and vegetables: Cube the tofu and chop the mixed vegetables into bite-sized pieces. Gently fold them into the curry mixture. Season with salt and pepper to taste.
4. Fill the ramekins or banana leaves: If using banana leaves, soften them by briefly passing over a flame or dipping in hot water to make them pliable. Line small bowls or ramekins with the leaves and pour the curry mixture evenly into each.
5. Steam the amok: Place the filled ramekins in a steamer or on a steaming rack over boiling water. Cover and steam for 20-25 minutes until the curry has set and vegetables are tender.
6. Garnish and serve: Remove the amok from the steamer, garnish with fresh basil leaves, and serve hot with jasmine rice or sticky rice.

Tips & Variations

For a vegan version, replace eggs with a slurry of chickpea flour and water or a vegan egg substitute to help set the curry.

If you can’t find kaffir lime leaves or galangal, try substituting with lime zest and ginger, but the flavor won’t be quite as authentic.

Feel free to experiment with vegetables—eggplant, zucchini, or green beans work wonderfully.

For an extra protein boost, you can add cooked chickpeas or tempeh cubes. Also, if you prefer a spicier dish, increase the chili powder or add fresh chopped chilies to the curry base.

Nutrition Facts

Serving Suggestions

This vegetarian amok pairs beautifully with steamed jasmine rice or sticky rice to soak up the rich coconut curry sauce.

For a refreshing contrast, serve with a simple cucumber salad dressed in rice vinegar and a touch of sugar. A side of sautéed greens such as bok choy or kale also complements the dish well.

If you want to round out the meal, consider starting with a light soup like Bread And Gravy Recipe or finish with a sweet treat like the Brazil Nut Fruit Cake Recipe.

Conclusion

This vegetarian Cambodian amok is a delightful dish that brings the exotic flavors of Southeast Asia right into your kitchen. With its creamy coconut curry base, fragrant herbs, and tender vegetables, it’s both comforting and exciting to eat.

Whether you’re a vegetarian or simply looking for something new and healthy to add to your recipe collection, this dish is sure to impress. Its balance of flavors and textures make it a versatile meal perfect for any occasion.

Try pairing it with some of our other delicious recipes like the Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe for a complete culinary adventure.

Enjoy cooking and savor every bite of this wonderful vegetarian amok!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Amok”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A traditional Cambodian steamed coconut curry dish made vegetarian with tofu and vegetables. It is fragrant, creamy, and perfect served with rice.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g firm tofu, cubed”, “1 cup coconut milk”, “1 tablespoon red curry paste”, “1 cup spinach leaves”, “1 small eggplant, diced”, “1 tablespoon vegetable oil”, “2 kaffir lime leaves, finely sliced”, “1 tablespoon sugar”, “1 tablespoon soy sauce”, “1/2 teaspoon salt”, “2 tablespoons water”, “1 stalk lemongrass, finely chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and saut\u00e9 lemongrass and red curry paste until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add coconut milk, sugar, soy sauce, salt, and water; stir well.”}, {“@type”: “HowToStep”, “text”: “Add tofu, eggplant, and kaffir lime leaves; simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Add spinach and cook for another 5 minutes until wilted.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a heatproof bowl and steam for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve hot with steamed rice.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “22 g”, “carbohydrateContent”: “18 g”}}