MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
CHICKEN AMOK
Jason Glover
2
15 minutes
15 minutes
This chicken amok is a great recipe to learn about Cambodian cooking - it’s considered by many to be the national dish of Cambodia! Bursting with flavors of lemongrass, turmeric, and coconut, and not nearly as spicy as neighboring Thai and Vietnamese food.
Ingredients
5.3 oz boneless, skinless chicken breast, cut into chunks
½ onion, diced
¾ oz mushrooms, sliced
¼ oz noni leaves (spinach or chard is a good substitute)
1 tbsp corn oil
Fresh coconut, for serving (optional, of course, a bowl works just fine)
blank
1 tsp palm sugar
1 tsp fish sauce
½ tsp chicken bouillon
3 tbsp coconut milk + extra for serving
Pinch of salt
¼ cup vegetable stock
blank
3 stalks lemongrass
2 cloves garlic
2 shallots
3 kaffir lime leaves (fresh leaves can be found at most International markets or substitute about 2 tsp of lime zest)
5 ¼ tsp turmeric
1 ¾ tsp white turmeric
3 tsp chopped peanuts
¼ oz galangal (can be found at most International markets or substitute ginger root)
blank
Directions
- To make the amok paste, combine all ingredients for the paste in a mortar and pestle or small food processor and blend until a smooth paste is formed.
- Heat the corn oil in a large saucepan over medium heat. Add the amok paste and cook until fragrant.
- Stir in the fish sauce, chicken bouillon, palm sugar, and coconut milk. Mix well.
- Add the chicken, diced onion, sliced mushrooms, and noni (or spinach/chard) leaves.
- Simmer until the chicken is cooked through, about 8-12 minutes.
- Serve in a fresh coconut, if desired, and top with coconut milk.
