• 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 teaspoon of cornstarch with 2 tablespoon 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.