• 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

• Mortar and pestle or small food processor 

• Large saucepan 

• Cutting board

• Knife