Easy Cambodian Chicken Amok Recipe

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The Cambodian Chicken Amok recipe is the answer most people give to the national dish if you ask. What exactly is this dish? Essentially, it’s a curry meal that’s served in a bowl made out of a banana leaf. The taste of chicken amok is out of this world, and the appearance is stunning to boot.

While fish is the traditional protein of choice, both chicken and beef work well in this original Cambodian Chicken Amok recipe. The origins of the amok recipe may be traced back to the Khmer Imperial Court. The cuisine is generally served on a banana leaf boat and tastes much like a curry stew.

Our Cambodian Chicken Amok recipe is prepared in the original style of earlier chefs who insisted that the key to making true amok trei (steamed fish curry) was in the steaming process (steamed fish curry). The term “amok” means “to steam in banana leaves” in Khmer, and it is believed that this refined meal dates back to the time of the Royal Khmer during the Khmer Empire.

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The Cambodian Chicken Amok recipe, a traditional steamed fish curry, comes from an esteemed family of senior chefs. Their moms, grandparents, and great grandmothers all created the meal when they were young mothers.

Unlike the fish amok style curry or sloppy fish amok you might have had in a Siem Reap tourist restaurant, which can be produced in minutes in a wok, our Cambodian Chicken Amok recipe recipe takes hours to perfect. Allow at least two hours if you want to create this steamed fish curry from scratch, as it requires pounding your own Khmer yellow kroeung (herb and spice paste).

3 Reasons People Love the Cambodian Chicken Amok Recipe

1. Unique blend of spices: The distinctive spice combination in the Cambodian Chicken Amok recipe is a big part of the dish’s widespread acclaim. A unique flavor and scent result from the marriage of lemongrass, turmeric, kaffir lime leaves, and chili peppers. Chicken Amok is a culinary masterpiece because the spices used in it strike the perfect balance between sweet, savory, and spicy.

2. Rich and creamy texture: The Cambodian Chicken Amok recipes luscious, velvety consistency is another major selling point. The sauce is silky, flavorful, and smooth thanks to the use of coconut milk. The delicate chicken is further enhanced by this sauce, making every mouthful a pleasure.

3. Tender and juicy chicken: Tender and juicy chicken is a hallmark of the Cambodian Chicken Amok recipe. The chicken absorbs the tastes of the spices and coconut milk thanks to the technique of preparation, which entails steaming the dish in a banana leaf or a traditional Cambodian steaming basket. The end result is a flavorful meal that is soft and juicy.

How To Make Our Cambodian Chicken Amok Recipe

Ingredients:

2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
2 cups coconut milk
2 stalks lemongrass, bruised and chopped
2 kaffir lime leaves
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp sugar
2 tsp turmeric powder
Salt, to taste
2 tbsp oil
1 red bell pepper, sliced
1 green bell pepper, sliced
Steamed rice, for serving

Instructions:

1. In a large bowl, combine the chicken, coconut milk, lemongrass, kaffir lime leaves, red curry paste, fish sauce, sugar, and turmeric powder. Season with salt, to taste.

2. In a large saucepan, heat the oil over medium heat. Add the chicken mixture and bring to a boil. Reduce the heat and let simmer for 10 minutes.

3. Add the red and green bell peppers to the saucepan and continue to simmer for another 10 minutes, or until the chicken is fully cooked and the sauce has thickened.

4. Serve the Chicken Amok over steamed rice.

Nutritional Information For the Cambodian Chicken Amok Recipe

Calories: 491
Carbohydrates: 16 g
Protein: 31 g
Fat: 36 g
Saturated Fat: 28 g
Cholesterol: 72 mg
Sodium: 738 mg
Potassium: 548 mg
Fiber: 2 g
Sugar: 7 g

Prep Time: 10 minutes

Cooking Time: 20 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Chicken Amok Recipe

Large bowl
Large saucepan
Cutting board
Knife

Best Way to Store Leftovers From the Cambodian Chicken Amok Recipe

The best way to store leftovers of the Cambodian Chicken Amok recipe is to transfer them to an airtight container and keep them in the refrigerator. They should be stored within 2 hours of cooking and can be kept in the refrigerator for up to 3 days. Reheat the leftovers in a saucepan over low heat or in the microwave until they are fully heated through.

Substitutions For the Cambodian Chicken Amok Recipe

Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
Red curry paste can be substituted with green curry paste for a different flavor.
Kaffir lime leaves can be substituted with regular lime zest for a similar citrus flavor.
Fish sauce can be substituted with soy sauce for a vegetarian option.

h4>Substitutions For the Vegetarian Cambodian Chicken Amok Recipe

Chicken breast can be substituted with tofu or mushrooms for a vegetarian version of the dish.
Fish sauce can be substituted with soy sauce or miso paste for a vegetarian version.

Tips and Tricks for Easier Creation

Bruise the lemongrass stalks before chopping to release more flavor.
Use full-fat coconut milk for a creamier texture.
Add more or less red curry paste based on your desired level of spice.
Let the sauce simmer until it has thickened to your desired consistency.

Side Dishes and Desserts the Cambodian Chicken Amok Recipe

Steamed rice
Fresh vegetables, such as steamed broccoli or carrots
Fresh fruit, such as sliced mango or pineapple
Fried rice or noodles
Fried plantains or bananas

How To Serve the Cambodian Chicken Amok Recipe

Serve the Cambodian Chicken Amok over steamed rice.
Top with fresh herbs, such as cilantro or basil, for added flavor.
Serve with a side of steamed vegetables or a fresh fruit salad.
Garnish with additional coconut milk or a squeeze of lime juice, if desired.

FAQs About the Cambodian Chicken Amok Recipe

What is Chicken Amok and where does it come from?
Chicken Amok is a traditional dish from Cambodia that is characterized by its rich, creamy texture and its unique blend of spices. This dish is typically made with chicken, coconut milk, and a mixture of spices that create a flavorful and aromatic dish that is typically served over rice.

What are the main ingredients in Chicken Amok?
The main ingredients in the Cambodian Chicken Amok recipe are chicken, coconut milk, lemongrass, kaffir lime leaves, red curry paste, fish sauce, sugar, turmeric powder, and red and green bell peppers.

Is Chicken Amok a spicy dish?
The level of spice in the Cambodian Chicken Amok recipe can vary based on the amount of red curry paste used. The dish can be made mild or spicy, depending on personal preference.

Can Chicken Amok be made with other types of meat?
Chicken Amok is typically made with chicken breast, but it can also be made with chicken thighs or tofu for a vegetarian option.

How is Chicken Amok typically served?
The Cambodian Chicken Amok recipe is typically served over steamed rice and can be garnished with fresh herbs, such as cilantro or basil, for added flavor. The dish can also be served with a side of steamed vegetables or a fresh fruit salad.

Final Thoughts

I have had the pleasure of sampling a wide range of international cuisines on my travels, but the Cambodian Chicken Amok recipe remains my all-time favorite. With its exotic spice combination and luxurious, velvety texture, this meal is a culinary masterpiece.

When I visited Cambodia for the first time, I experienced a Cambodian Chicken Amok recipe for the first time, and I was instantly pulled to its warm and soothing flavor. It’s a tasty and aromatic dish because to the use of lemongrass, turmeric, kaffir lime leaves, and chili peppers. The delicate chicken is complemented by the rich, velvety sauce made possible by the addition of coconut milk.

The unique preparation is one of the Cambodian Chicken Amok recipes defining features. To maximize the penetration of the spices and coconut milk into the chicken, the meal is cooked in a banana leaf or a traditional Cambodian steaming basket. The end result is a flavorful meal that is soft and juicy.

Chicken Amok, one of Cambodia’s national cuisines, is a favorite among the locals there. It’s a big deal in Cambodian culture since it’s offered during parties and festivals. I wanted to sample a little of Cambodia’s storied culinary history and found it in Chicken Amok.

The Cambodian Chicken Amok recipe is a delicious dish that can be served at any occasion, from a casual family dinner to a formal celebration. The dish’s adaptability to different ingredients means it may be prepared to suit a wide variety of dietary restrictions or personal preferences. Chicken Amok is delicious whether you want it mild or spicy.

In conclusion, if you ever find yourself in Cambodia, you must taste the Cambodian Chicken Amok recipe. This meal will impress everyone, from seasoned travelers to foodies in quest of a new dining experience. If you ever find yourself in Cambodia, you owe it on yourself to sample this one-of-a-kind cuisine.