How to make Cambodian Chicken Amok
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
330 kcal
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Course
Main Course
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Cuisine
Cambodian
How to make Cambodian Chicken Amok
Description
The recipe for Cambodian Chicken Amok starts by preparing jasmine rice separately to accompany the dish. The amok paste is created by blending lemongrass, mint leaves, minced fresh ginger, shallots, sliced garlic, red chili without seeds, turmeric powder, kosher salt, water, coconut milk, palm sugar, and cracked black pepper into a smooth slurry. The paste integrates bright herbal and aromatic notes with a sweet, slightly spicy foundation.
Chicken breast cubes are stir-fried until cooked then set aside. The amok paste is heated in the same skillet until fragrant, before coconut milk mixed with fish sauce is added, blending into a creamy sauce. A slurry made from cornstarch and sauce thickens the mixture, which is combined back into the skillet and gently cooked to develop a smooth, rich texture that clings to the chicken pieces.
This dish combines the fresh, earthy flavors of herbs and lemongrass with the smoothness of coconut milk and a balance of sweet, salty, and mildly spicy elements. Served alongside fragrant jasmine rice, it presents an authentic Southeast Asian meal that is both comforting and flavorful.
Ingredients
Amok Paste
- 3 Tbsp lemongrass chopped
- 4 mint chopped, leaves
- 1 Tbsp ginger fresh, minced or microplaned
- 1 shallot minced
- 2 garlic sliced, cloves
- 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 black pepper cracked
Chicken
- 1 lb chicken breast boneless, skinless, cubed
- 1 .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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 783mg | 33% |
| Potassium | 582mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 21mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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