CHICKEN AMOK

CHICKEN AMOK

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)
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

  1. 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. 
  2. Heat the corn oil in a large saucepan over medium heat. Add the amok paste and cook until fragrant. 
  3. Stir in the fish sauce, chicken bouillon, palm sugar, and coconut milk. Mix well. 
  4. Add the chicken, diced onion, sliced mushrooms, and noni (or spinach/chard) leaves. 
  5. Simmer until the chicken is cooked through, about 8-12 minutes. 
  6. Serve in a fresh coconut, if desired, and top with coconut milk. 

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