Cambodian Fish Amok: Steamed Coconut Fish Curry

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the red curry paste and sauté for 2 minutes, stirring constantly, until fragrant.

Pour in the coconut milk, chicken broth, fish sauce, and palm sugar. Stir well to combine and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.

Gently add the fish pieces to the simmering sauce. Ensure the fish is mostly submerged. Reduce the heat to low, cover the skillet, and let it gently poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

Carefully remove the fish pieces from the sauce and set them aside. Continue to simmer the sauce uncovered for another 5 minutes over medium-low heat, allowing it to reduce and thicken further to your desired consistency.

Return the cooked fish to the sauce. Gently fold in the fresh basil leaves. Serve immediately with steamed jasmine rice.