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Cambodian Chicken Amok recipe

Easy Cambodian Chicken Amok

The Cambodian Chicken Amok recipe is the answer most people give to the national dish if you ask.
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Cambodian, SE Asian
Keyword: Cambodian Chicken Amok recipe
Servings: 8 People
Calories: 491 kcal
Cambodian Chicken Amok recipe

Equipment

  • large bowl
  • Large Saucepan
  • Cutting board
  • knife

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
  • 2 tbsp oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Salt, to taste
  • Steamed rice, for serving

Instructions

  • In a large bowl, combine the chicken, coconut milk, lemongrass, kaffir lime leaves, red curry paste, fish sauce, sugar, and turmeric powder., eason with salt, to taste.
  • 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.
  • 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.
  • Serve the Chicken Amok over steamed rice.

Notes

Tips and Tricks

 
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.

Nutrition

Serving: 1g | Calories: 491kcal | Carbohydrates: 16g | Protein: 31g | Fat: 36g | Saturated Fat: 28g | Cholesterol: 72mg | Sodium: 738mg | Potassium: 548mg | Fiber: 2g | Sugar: 7g
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