A Khmer recipe I had the chance to try preparing for myself during a cooking course in Siep Reap, Cambodia. Maybe not as spicy or flavourful as Thai curries but interesting to the palate.

Still searching for what to cook ?

Name: Chicken Amok
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Khmer
Ingredients: 2 stems Fresh ginger chopped; 1 stem Lemon Grass chopped; 1 red thai Chili or replace by 1/2 tablespoon of chili powder; 2 cloves Garlic chopped; 1 root Fresh turmeric pealed and chopped (or replace by 1 teaspoon of ground turmeric); 450 ml Coconut milk; 2 large Boneless chicken breast cut into very thin slices about 2.5cm long; 1 ngor leaf, stem removed (or spinash as a substitute); 1 tablespoon Sugar; 2 tablespoon Fish Sauce; 1 teaspoon Salt; 1/2 Onion sliced; 3 Oyster mushrooms torn into strands by hand; 1 teaspoon Chicken stock (or venetable); 250 ml Water; 8 medium Banana leaves (or Dark Green Cabbage Leaves); 10 Toothpicks

Find the most delicious recipes here

INGREDIENTS

Curry paste
2 stems Fresh ginger ; chopped
1 stem Lemon Grass ; chopped
1 red thai Chili ; or replace by 1/2 tablespoon of chili powder
2 cloves Garlic ; chopped
1 root Fresh turmeric ; pealed and chopped (or replace by 1 teaspoon of ground turmeric)
Amok
450 ml Coconut milk
2 large Boneless chicken breast ; cut into very thin slices about 2.5cm long
1 ngor leaf, stem removed ; (or spinash as a substitute)
1 tablespoon Sugar
2 tablespoon Fish Sauce
1 teaspoon Salt
1/2 Onion ; sliced
3 Oyster mushrooms ; torn into strands by hand
1 teaspoon Chicken stock (or venetable)
250 ml Water
Presentation
8 medium Banana leaves (or Dark Green Cabbage Leaves)
10 Toothpicks

Servings

INSTRUCTIONS

1. Chop turmeric, garlic, red thai chili, onion, ginger, lemon grass and mash in blender or food processor. Alternatively, you can use a mortar.

2. In a pan, heat first half of coconut milk, mix in the paste and chopped onion.

3. Lower the heat, add the chicken and mushrooms

4. After a few minutes, add water, stir 1 minute

5. Then add ngor leaves (or spinash), other half of coconut milk, salt and sugar. Continue to cook gently for about 10 minutes until thickened.

6. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm square.

7. Final touches: add stock powder and fish sauce.

Serve immediately with rice (see linked recipe).

NOTES

Serve in prepared banana leafs folded together by toothpicks.

Alert editor

Chicken Amok

Curry paste
2 stems Fresh ginger chopped
1 stem Lemon Grass chopped
1 red thai Chili or replace by 1/2 tablespoon of chili powder
2 cloves Garlic chopped
1 root Fresh turmeric pealed and chopped (or replace by 1 teaspoon of  ground turmeric)
 Amok
450 ml Coconut milk
2 large Boneless chicken breast cut into very thin slices about 2.5cm long
1 ngor leaf, stem removed (or spinash as a substitute)
1 tablespoon Sugar
2 tablespoon Fish Sauce
1 teaspoon Salt
1/2 Onion sliced
3 Oyster mushrooms torn into strands by hand
1 teaspoon Chicken stock (or venetable)
250 ml Water
 Presentation
8 medium Banana leaves (or Dark Green Cabbage Leaves)
10 Toothpicks

1. Chop turmeric, garlic, red thai chili, onion, ginger, lemon grass and mash in blender or food processor. Alternatively, you can use a mortar.

2. In a pan, heat first half of coconut milk, mix in the paste and chopped onion.

3. Lower the heat, add the chicken and mushrooms

4. After a few minutes, add water, stir 1 minute

5. Then add ngor leaves (or spinash), other half of coconut milk, salt and sugar. Continue to cook gently for about 10 minutes until thickened.

6. Meanwhile, if using cabbage greens, place them in a large saucepan,  cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm square.

7. Final touches: add stock powder and fish sauce.

Serve immediately with rice (see linked recipe).

Add Photo

Made as part of cooking course at Temple Bar, Siem Reap, Cambodia
geekspatula

Preparation of chicken Amok as part of cooking course at Temple Bar, Siem Reap, Cambodia
geekspatula

Made this at home after getting some bananas leaves off the asian market
geekspatula

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (808g)
Recipe Makes: 2 Servings

Calories: 883
Calories from Fat: 449 (51%)

Amt Per Serving		% DV

	Total Fat 49.8g	66 %
	Saturated Fat 41.5g	208 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.3g
Cholesterol 136.9mg		42 %
Sodium 1615.9mg		56 %
Potassium 2167.2mg		57 %
Total Carbohydrate 45.9g		14 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 39.5g
Protein 68g		97 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 883

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe