How about an exotic chicken dish that is simple to make? Sweet, spicy and tangy are all flavors I would use to describe Cambodian chicken amok. The coconut milk coupled with their own blend if curry spices and lemon grass are truly something very unique and easy to make too! Get the step by step instructions on how to make this fabulous dish. | ethnicspoon.com
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How to make Cambodian Chicken Amok

This delicious Cambodian specialty is made with a base of coconut milk, and then infused with a blend of curry spices. It is traditionally served with a side of jasmine rice. 

Course Main meal
Cuisine Cambodian
Keyword amok, chicken, coconut milk, curry, ginger or galangal, lemongrass, stew, turmeric
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: Change to adjust-> 4 servings
Calories 330 kcal
Author Analida

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
  • 1 tsp Kosher salt
  • 1 Tbsp water
  • 1 Tbsp coconut milk
  • 1 tsp palm sugar
  • 1/4 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

Instructions

  1. Prepare jasmine rice according to package instructions. While the rice is cooking, prepare the rest of the dish.

To make the amok paste:

  1. 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. 

  2. 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:

  1. In a bowl whisk together the coconut milk and fish sauce.  Set aside.

  2. In a deep non-stick skillet or wok, stir fry the chicken until done. Transfer chicken to a plate. 

  3. In the same skillet/wok heat paste on medium until it becomes fragrant, about 3-4 minutes.

  4. Next, add in the coconut milk mixture, and stir to combine. 

  5. Make a slurry to thicken the sauce: Mix 2 tsp of cornstarch with 2 Tbsp of the sauce. Whisk together in a small bowl.

  6. Place the sauce and corn starch mixture (roux) back in the sauce and stir continuously until it has reached nappe consistency.

  7. Once the sauce has thickened add the chicken back in and simmer for 10 minutes. 

  8. Serve with jasmine rice and garnish chicken with lemon zest.

Nutrition Facts
How to make Cambodian Chicken Amok
Amount Per Serving
Calories 330 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 1074mg 45%
Potassium 582mg 17%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 2g
Protein 28g 56%
Vitamin A 3.7%
Vitamin C 23.2%
Calcium 2.1%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.