Amok (dish)


Amok trei – Khmer fish amok
Type Curry
Place of origin Cambodia
Main ingredients Curry, banana leaves
Cookbook: Amok  Media: Amok
Preparing Thai ho mok pla for steaming

In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry.[1][2] Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common types of amok are made with fish, beef, or chicken as the main proteins. Amok can also be eaten with rice.[3][4]

The base dish or process is locally referred to as:

A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its name to the dish:

See also


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