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)
Seasoning
- 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
Amok Paste
- 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)
Tools
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.
