When you ask anyone in Cambodia what their most typical dish is, you will hear "Amok". So what is this exotic-sounding dish? Basically, it is a mouth-watering curry dish that is served in a folded up banana leaf shaped like a bowl. Not only is the presentation absolutely gorgeous, but the flavor of chicken amok is out of this world.
In short amok is a way of steam cooking a curry flavored protein like fish, beef, or chicken in a banana leaf. It is popular in Southeast Asia.
A year and a half ago my family took a side trip to Siem Reap, Cambodia when we went to visit my daughter who lives and works in Hanoi, Vietnam. One of the highlights of our trip was riding the ubiquitous tuk tuk everywhere we went. It's the most common form of transportation in many parts of Southeast Asia. For about $2.00 you can ride from point A to point B just about anywhere in the city; the experience is second to none.
On our first full day we ventured into the downtown which thankfully was very close to our hotel. We popped into a restaurant called "The Yellow Mango Cafe" which was conveniently located near the market.
We sat in a large balcony 0verlooking the street below. The menu offered an exotic array of local dishes as well as some international cuisine. We all wanted to try the local dishes, of course. I will admit, that this was one of the first times that we were stumped as to what to order. The aroma of the dishes carried on trays back and forth by the servers was mouthwatering. Finally when it came time to order I asked for a recommendation. The waiter immediately said "if you like curry, you need to try the amok." No more thinking needed on my part!
When my meal arrived I was stunned.
I had never seen anything presented in such a way. The lovely banana leaf bowl holding my chicken amok was a feast for the eyes. And, the smell of the food was equally enticing. I took a bite and was instantly in love. The balance of spices was perfect to say the least. This was heaven in a banana leaf bowl. I enjoyed every bit; it was an exquisite not to mention exotic culinary experience.
Although exotic, it is not a difficult dish to prepare. There are just a few simple steps to follow. First you want to make the fresh curry paste and I like to use my mini food processor.
The chicken is stir fried, and removed from the skillet. Set the chicken aside on a plate while you cook and thicken the curry sauce.
Add the paste to the wok and it is heated up to bring out the flavors.
Next, add in the coconut milk, to the paste. While the sauce is simmering you can take about 2 tablespoons of the sauce and 2 tablespoons of corn starch and mix together in a small bowl to make a slurry. Pour this mixture back into the sauce and it will thicken nicely.
Finally after the sauce has reached nappe consistency add the chicken.
Of course, I was bound and determined to make this at home upon my return. But this time, I wanted the recipe to turn out just the same as the one at The Yellow Mango Cafe. But, how could I do that? Well, it just so happens that browsing the market I found a little cookbook on authentic Cambodian cuisine. Well, there are some ingredients that I could not find in my local grocery store, or even my local Asian market. So, I've tried my best to recreate the flavor profile. Honestly, I don't think I did too bad even in the absence of the kaffir lime leaves. Serve with Jasmine rice.
Cambodian cuisine was greatly influenced by the French
Now, since banana leaves are sort of hard to come by in the northern US, I've had to make some adjustments.
Cambodian food is delicious and has a great deal of French influence. The French were in Cambodia between 1863 and 1953. The food is infused with Southeast Asian and European touches. Take their curries for example, the use of coconut milk is prevalent and it creates a perfect balance when infused with the different curry spices.
Cambodia's history is as rich as its cuisine. Its beginnings date back to the 5th millennium. Over the course of the centuries it was ruled by various dynasties. The magnificent temples like Angkor Wat, built in the 11th century and dedicated to the Hindu god Vishnu, are awe inspiring.
The temple also possesses the longest relief sculpture in the world, and is one of the most thorough examples of religious architecture in Asia. Today Angkor Wat is a Buddhist temple complex.
If you want to check out other Asian recipes, check out the recipe for Indonesian Curried Noodles with Shrimp.
England's national dish Chicken Tikka Masala is a favorite at my house, and also has some interesting history.
And yet another curry dish: Thai coconut curry chicken.
Love Asian food? I highly recommend my Vietnamese Tomato Fish with Dill. It's creamy, aromatic, and goes wonderfully with rice.
This recipe can easily be adapted to vegetarian or vegan buy substituting tofu for chicken.
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How to make Cambodian Chicken Amok
Ingredients
Amok Paste
- 3 Tbsp lemongrass chopped
- 4 mint leaves chopped
- 1 Tbsp ginger fresh, minced or microplaned
- 1 shallot minced
- 2 garlic cloves sliced
- 1 red chili sliced thinly, seeds removed
- 1 tsp turmeric ground
- ½ tsp Kosher salt
- 1 Tbsp water
- 1 Tbsp coconut milk
- 1 tsp palm sugar
- ¼ tsp cracked pepper
Chicken
- 1 lb chicken breast boneless, skinless, cubed
- 1 13.6oz coconut milk can
- 1 Tbsp fish sauce
- 2 tsp lime zest for garnish
Jasmine Rice
- 1 cup jasmine rice
Instructions
- Prepare jasmine rice according to package instructions. While the rice is cooking, prepare the rest of the dish.
To make the amok paste:
- Place all the ingredients in a mini chopper, and blend thoroughly for about 2 minutes. If you prefer the old way, use a mortar and pestle. For the ginger I prefer to use a micro planer.
- The paste will flow like a slurry with the added liquid. Add a little more water if your paste is too thick.
To prepare the chicken:
- In a bowl whisk together the coconut milk and fish sauce. Set aside.
- In a deep non-stick skillet or wok, stir fry the chicken until done. Transfer chicken to a plate.
- In the same skillet/wok heat paste on medium until it becomes fragrant, about 3-4 minutes.
- Next, add in the coconut milk mixture, and stir to combine.
- Make a slurry to thicken the sauce: Mix 2 tsp of cornstarch with 2 Tbsp of the sauce. Whisk together in a small bowl.
- Place the sauce and corn starch mixture (roux) back in the sauce and stir continuously until it has reached nappe consistency.
- Once the sauce has thickened add the chicken back in and simmer for 10 minutes.
- Serve with jasmine rice and garnish chicken with lemon zest.
Nutrition
Dominique | Perchance to Cook
I have never had chicken amok, but I love creamy chicken dishes made with coconut milk. I also love the idea of lemongrass, mint, and ginger together. Sounds just amazing!
Analida
Hi Dominique! Thanks for commenting, If you like creamy dishes made with coconut milk, then you will love this Cambodian chicken amok. The lemongrass adds a fabulous touch. Give it a try when you have a chance. 🙂
Elaine @ Dishes Delish
I've never had this chicken amok dish. In fact, I've never heard of it! It looks delicious both in the banana leaf and on the rice!!! I'm looking forward to trying this delicious dish!
Analida
Hi Elaine! Thanks for commenting. I think you would love this dish. The banana leaf presentation was so cool, and beautiful. I hope you can try this dish sometime soon. 🙂 Also, thanks for the 5 star rating, I appreciate it.
Whitney
What a beautiful dish that I've never tried! I'll have to change that very soon. Thank you for introducing us to Chicken Amok!
Analida
Thanks Whitney. I hope you try it soon. You are welcome. I am glad you liked being introduced to Cambodian Chicken Amok. 🙂
Veena Azmanov
Not sure I have tried Amok before. Love the name and such a pretty color on the dish. I love coconut so this sounds like something I would enjoy. Saving for later.
Analida
Hi Veena, I hope you have a chance to try it soon. If you love coconut, then this dish is for you.
Rachel
Yummy! I love creamy curry dishes! This recipe looks particularly good. I'm imagining how good the lemongrass must be in this dish. And how fun it is that this recipe is tied to a memory for you. I enjoyed reading about your trip!
Veronika's Kitchen
I love trying new recipes, especially exotic ones) This one looks mouthwatering! will definitely try it out!)
Analida
Let me know how you like it Veronika. I hope you have a chance to try this one. 🙂
Claire
I made this on Friday night and it was sooooo good.
I served it with steamed rice and also some flat breads.
My hubby had thirds!!!
Thank you for a great recipe 😀
Analida
You are welcome!! So glad you and your husband loved it. This is a yummy recipe. Your husband must have really love it if he had thirds. It'd so nice to have such nice comments.:)
Kiki Johnson
What a great recipe! I love coconut-based chicken curries so this Cambodian recipe sounds right down my alley! I cook a lot of Asian food at home and always have difficulties finding the kaffir lime leaves! I now simply substitute lime zest and find it makes almost no difference in the end!
Analida
Thanks for your nice comment, I also love coconut based curries. Asian food is fabulous, I am glad you like it too. I usually can't find kaffir lime leaves either. There is an Asian market in Cleveland, Ohio (about 2 hrs from me.) My Indonesian nephew owns a restaurant in town and told me about it. I think a road trip is in order! 🙂
Laura
I finally found the kaffir lime leaves on Amazon!
Analida
Fantastic! The lime leaves can be difficult to find.
Sri Mallya
Love the way its presented and the recipe sounds so flavorful. Saving it for later.
Analida
Thanks Sri. I wish I had access to banana leaves for a beautiful presentation, but a bowl will have to do. I will always remember the banana leaf in Cambodia. Hope you get to make this recipe soon.
Amanda Mason
I've never had a Cambodian meal before and I haven't heard of amok before but this sounds yummy! Loved your story and experience! I like curry a lot...so I may have to give this one a go!
Analida
Amanda, this Cambodian chicken amok is to die for. If you like curry, then you will love this dish. Give it a try, and let me know know hohw you like it. 🙂
Julie
This sounds like such a good combination of flavors. I don't think I've ever had Cambodian food before, but I have everything except the lemongrass on hand, so I can't wait to give this a go!
Analida
Julie, you will like this dish. I have sometimes purchased pickled lemongrass in the Asian section of my grocery store. You can also try an Asian market if you have access to one. Try it out and let me know how you like it. 🙂
Nicole
Okay, I want to try this! I love exotic dishes like this!
Analida
Nicole, give it a try. The flavors are exotic and delicious. 🙂
Josh
good recipe. But just wanted to point out that a roux is equal parts flour to fat by weight. What you are talking about with cornstarch is called a slurry.
Analida
Hi Josh, Thanks for pointing that out. I will change my terminology on this.
Andrew
Hi,
I had this dish while travelling with my family in Cambodia. This is a very close and easy to cook Amok. Delicious.
Slavica
My my son is on holiday in Cambodia .He told about delicious amok chicken curry and sent me a picture of the meal.Thanks for sharing your recipe .😁it is simple to make and delicious 👌
Analida
Cambodian chicken amok is one of my all time favorite curry dishes too! Thanks for the compliment!
Jennifer Lapina
Just returned from Thailand and Cambodia and was anxious to give this a try myself. The food was fabulous there! I found your recipe to be quite good, but too salty. Next time I will only add a pinch of salt.
Analida
Hi Jennifer, Thanks for the feedback on the dish. I am going to adjust the salt to 1/2 tsp and you can always add salt to taste. Depending on the fish sauce you use that single ingredient can vary and have from 1000mg to 1500mg of sodium per Tbsp from different brands. I am glad you liked the dish! Thanks again!
R D Mouncer
Hi there
I tried a fish Amok after seeing it made on TV. It was awesome! If you can't get banana leaves and you want yo impress your guests how about using cabbage leaves? I tried with large cabbage leaves, you basically pin them in a square using half cocktail sticks, which is fun!
Analida
I love the cabbage leaves idea! I actually purchased some frozen banana leaves at my local Asian market and they are still in my freezer. Yikes!
Andrew Humphrey
Looks great, I will for sure try it this week. I do have some kaffir lime leaves: do I substitute them for the mint leaves?
Analida
Hi Andrew, you can add the lime leaves to the dish that are minced. The lemongrass adds a nice citrus flavor as well. I would not omit the mint leaves.
Thanks! Analida
Rodger and Sue Dawson
We have been to Cambodia many times and this is one of our favourite dishes. Your recipe is as good as any dish we had whilst dining in Cambodia. Just delicious
Analida
Thank you Rodger and Sue! This is one of my all time favorite dishes.
Andrew
Thank you for the recipe, I’m goin to try it soon!
Just one comment - why removing the chicken from the skillet? One pot curry seems like an easier process, I would fry chicken until half done, then add amok paste, then coconut milk etc and let it simmer until chicken is fully done and curry has thickened. Simpler and should taste the same
Analida
Hi Andrew, That technique would also work well. I just like stirring and thickening without the chicken in the way. Enjoy!
Jeet
On my trip to Seam Reap, I had both chicken amok and fish amok.
These are the best dishes I have had in Cambodia. So creamy and tasty infused with zesty flavour and herbs.
This is definetely one of my favourites.
Tq for sharing the recipe. I am definetely giving this a try.
Analida
Thank you so much! I really loved the food in Cambodia too!
Laura
I have just prepared this dish ahead of our friends coming for dinner tonight and I have to say, it tastes delicious and brings back so many memories of Cambodia.
When in Siem Reap, I saw a circus/dance show in a big tent near Angkor Wat. They told a child's story of the Khmer Rouge regime - which obviously, was as much a shocking and upsetting show as it was entertaining. Before the show, I had fish Amok served in banana leaves at the pop up restaurant they had created just outside of the show tent. This recipe is as close as I can remember to that (but with chicken).
If my guests enjoy it as much as I have when tasting it, it is sure to be a successful dinner! Thank you so much for sharing 🙂
Analida
Thanks Laura! It is amazing how food can transport you back into your memories! Thank you so much for your kind words.
Emily
I tried this recipe tonight. I substituted yogurt for the coconut milk because I don't like coconut products, and it came out amazing! I'll definitely make it again.
Marion
I made this tonight and it was so good! Our lemongrass was not as fresh as it should have been and I was short on fish sauce but still this was delicious! This will go on my dinner rotation!
Analida
Thank so much Marion! Cambodian chicken amok is one of our favorite dishes too!
Bob Ravet
I too went to Siem Reap and Had the Chicken Amok, but instead of a Banana Leaf, mine was served in side a green coconut that the top portion was cut off. A lady that I met from Hawaii, even went back a 2nd time, this time filming the whole process of the preparation of the dish. It was that GOOD. I wish I still had the video or I'd share it here. What I have done though is to give you a map of where the restaurant was. I believe it to be the third restaurant from the right
in this Google Street View image, one those with a green roof. Again the dish was called Chicken Amok in a Green Coconut Bowl. It was literally out of this world. Thank you for bringing back such a great memory. I might just have
to try it based on the recipe provided.
Here is the Streetview image.
https://bit.ly/3L7Nevf
Karen
My friend brought a yellow spice jar from Cambodia for me. It is a dry spice called Khmer Amok, thus, in searching for a recipe to use it, yours came up. This is not a paste; can it be used in this recipe? I assume it was ground for this type of recipe.
Analida
I would try adding the spice to some coconut milk simmering on the stove. Add it until you get the right spice level and see what you think. If you like the taste, add in some cooked chicken and serve over some rice. That is my best guess. Enjoy!
Uncle Brett
I am so popular when I make this. Prepared for a dinner with members of New Zealand. Foreign service, including the wife of New Zealand's High Commissioner to Ethiopia. High marks all around. I am sharing the recipe with attendees
Analida
Thanks so much for sharing the recipe with others! We love this dish!