My Brain Stopped Working Making this Cambodian Curry

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, and salt is a basic alternative.

kaffir lime leaves

🥗Healthier: lime zest

💰Cheaper: lemon zest

Lime or lemon zest can mimic the citrus flavor at a lower cost.

Prepare the catfish fillet by slicing it into 1/3” x 2” thick pieces.

In a bowl, combine coconut cream, Angkor California chili powder, and Angkor Lemongrass Paste.

Add the eggs, salt, Angkor Thnot sugar, and fish sauce to the mixture and whisk until well combined.

Fold in the sliced catfish and collard greens into the mixture.

Transfer the mixture into a suitable baking dish.

Top with the julienned Makrut lime leaves and sliced Fresno chili.

Bake in the oven until the fish is cooked through and the custard is set.

Cooking Techniques

Spice Level:

Dietary

Allergens