Cambodian Coconut Pineapple Fish Curry Recipe for Samlor Ktis Koh Kong
This Cambodian coconut pineapple fish curry recipe makes samlor ktis Koh Kong, a sweet gently spiced curry made with coconut cream, pineapple and baby eggplants from Koh Kong, an island off Cambodia’s southwest coast. A samlor is a soup or stew, but with a spice paste as a base, this very much tastes like a curry – and a deliciously rich tropical island curry at that!
Servings: 2 People
Calories: 1084kcal
Ingredients
Red Kroeung Spice Paste
- 200 g lemongrass stalks peeled chopped and outer layers discarded
- 1 tbsp galangal peeled and chopped finely
- 1 tsp kaffir lime zest
- 1 tsp turmeric peeled and chopped finely
- 5 cloves of garlic peeled and chopped finely
- 2 shallots peeled and chopped finely
- 2 dried red chillies soaked and finely chopped
Curry
- 2 tbsp red kroeung spice paste
- 200 ml coconut cream
- 1 tbsp creamy palm sugar
- 1 tbsp fish sauce
- 1 small pineapple peeled and cut into 3cm cubes
- 6 baby eggplants cut into quarters
- 1 small purple shallot roughly chopped
- 2 fillets of firm white fish of your choice
- 2-4 fresh red bird’s eye chillies optional
- 1 tsp fresh coriander and/or fresh basil
Instructions
- Make the red kroeung (spice paste) using a well-supported mortar and pestle, by first pounding the lemongrass until mashed up; then adding the galangal, turmeric and kaffir lime zest and pounding until incorporated; and lastly adding the garlic, shallots and red chillies and pounding until you have a smooth spice paste. Note: the finished paste will still be fibrous due to the lemongrass.
- To your favourite curry pot or a flat-bottomed wok, add two tablespoons of red kroeung spice paste and coconut cream and bring to a simmer on low heat, before adding the creamy palm sugar and fish sauce. Stir until everything is well combined.
- Add the pieces of pineapple, baby eggplants, and purple shallots and simmer for around five minutes or so on low heat, stirring occasionally to ensure nothing is sticking. If it is, add a little water.
- Once the eggplant has softened a little but is still firm and juicy, add the fish fillets and simmer until just cooked. If too thick and creamy for your liking, add a little more water.
- Adjust seasoning to your taste: if too sweet, add a little more fish sauce (or salt if you prefer); if too mildly spiced, add whole or finely-chopped fresh red bird’s eye chillies.
- Transfer to a large bowl and garnish with fresh coriander and/or fresh basil and serve with steamed rice.
Nutrition
Calories: 1084kcal | Carbohydrates: 152g | Protein: 52g | Fat: 41g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 865mg | Potassium: 3851mg | Fiber: 31g | Sugar: 77g | Vitamin A: 592IU | Vitamin C: 248mg | Calcium: 261mg | Iron: 15mg