Easy Cambodian Chicken Amok
491kcal
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
Method
- 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.
Nutrition
Serving1gCalories491kcalCarbohydrates16gProtein31gFat36gSaturated Fat28gCholesterol72mgSodium738mgPotassium548mgFiber2gSugar7g