Chicken Amok

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.

Category: Main Dish

Cuisine: Khmer

Ready in 45 minutes
by geekspatula

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


Directions

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).

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