|YIELDS: 2 Servings||PREP TIME: 15 mins||COOK TIME: 15 mins||TOTAL TIME: 30 mins|
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)
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
3 stalks lemongrass
2 cloves garlic
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)
Mortar and pestle or small food processor
- 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.