문화인류학자 페니 반 에스테릭에 따르면, 동남아시아 코코넛을 기반으로 한 큐리는 인도화의 결과물로, 앙코르 몰락 이후 15세기에 크메르 왕족 요리사들에 의해 아유타야 왕국에 소개되었다가 나중에 샴군이 캄보디아로 공격하면서 다시 캄보디아로 유입되었다. 오늘날, 그것들은 동남아시아 개별 음식의 특징으로 여겨지고 있다.[9]
^Alford, Jeffrey; Duguid, Naomi (2000). Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Workman Publishing Company. p. 180. ISBN978-1579-6511-4-5. Steaming fish or chicken with aromatics in banana leaf packets is a technique found from Yunnan to Cambodia. The technique is mawk in modern Thai, Lao, and Khmer, and the word and technique may originally be Khmer.
^"Michelin-starred chef David Thompson explains his growing love for Cambodian cuisine". Aqua Expeditions. June 13, 2019. Retrieved May 26, 2021. If the description of fish amok sounds like Thai cuisine (arguably the most popular Southeast Asian cuisine in the world), that’s because many elements of today’s Thai cooking was influenced by Khmer cooking techniques and principles perfected over centuries. (...) A dish that exemplifies Khmer influence, is fish amok, a steamed snakehead fish curry that is redolent of lemongrass, galangal and coconut aromas.
^Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Translated by Johansen, Mariela. Springer Publishing. p. 193. ISBN978-3-030-58026-1. The Cambodian national dish, amok, variations of which are found as mok in Laos and ho mok in Thailand, is an exceptionally delicious dish, which dates back to the royal Cambodian Angkor-Khmer kitchen.
^ abLees, Phil (May 25, 2007). "The Dish: Fish Amok". The Wall Street Journal. Retrieved 7 October 2019. The origins of fish amok are a source of regional debate. Dishes of this kind aren't unique to Cambodia. Malaysia and Indonesia boast the similar otak otak and Thailand cooks a spicier hor mok but neither nation embraces them with the passion of Cambodia. "Amok" in the Cambodian language, Khmer, only refers to the dish whereas in Thai, "hor mok" translates as "bury wrap," suggesting amok may have come from Cambodia's neighbor.
^Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Translated by Johansen, Mariela. Springer Publishing. p. 254. ISBN978-3-030-58026-1. amok - (also mok, ho mok) in southeast Asian cuisine a curry that is steamed in a banana leaf, typically made with fish, galangal, and coconut cream and served with cooked rice.
^Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia. DK. 2006. p. 268. ISBN978-0-7566-2078-3.
^Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 15. ISBN978-0-313-34419-0. Indianization brought the coconut-milk style of Southeast Asian curries to Burma; curries once popular only in the courts are now considered to be characteristic of particular national cuisines. Indianization continued indirectly in the fifteenth century as Khmer cooks brought Indian-style coconut-based curries and boiled red and white sweets, used in Brahmanstyle rites of passage from Angkor Wat to Ayutthaya, and reintroduced them back into Khmer palace kitchens as Siamese armies ravaged parts of Cambodia.
