Chicken Amok (Creamy Cambodian Chicken Curry) / Amok de Pollo (Pollo al Curry Cremoso Camboyano) / “Amok” de Frango (Curry Cambojano Cremoso de Frango)

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English

Prep time: 8 minutes
Cook time: 20 minutes
Servings per recipe: 3
Serving size: 2⁄3 cup
Cost: $8.68 per recipe, $2.89 per serving

Ingredients

Amok Paste

  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 6 mint leaves (optional)
  • 1½-inch cube fresh ginger or 2 teaspoons ground ginger
  • 3 cloves garlic
  • 1 red chili pepper, thinly sliced or ¼ teaspoon crushed red pepper
  • 1½ teaspoons ground turmeric*
  • ¼ cup water
  • 1 tablespoon brown sugar
  • ½ teaspoon black pepper

Chicken

  • 2 teaspoons cornstarch
  • ¾ cup lite unsweetened coconut milk
  • 1 tablespoon fish sauce or 1½ tablespoons low-sodium soy sauce
  • ½ tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cubed
  • ¼ cup chopped fresh cilantro (optional)
  • ¼ cup chopped fresh basil (optional)

Directions

  1. Using a mortar and pestle, food processor, or blender, blend all of the amok paste ingredients until combined.
  2. In a small bowl, make a “slurry” by whisking cornstarch and 1 tablespoon of coconut milk, and stir until combined. Set aside.
  3. In a nonstick skillet over medium-high heat, add oil. Once heated, add chicken and cook until white on all sides, f lipping frequently (about 5 minutes).
  4. Add amok paste to skillet and stir to coat chicken. Cook until fragrant, about 3 minutes.
  5. Add coconut milk and fish/soy sauce to skillet. Stir and bring to simmer, then add slurry and mix well. The sauce should begin to thicken. Simmer another 5 minutes.
  6. Garnish with cilantro and basil, and serve hot.

*Check your local discount variety store for turmeric powder, or substitute turmeric powder with ¾ teaspoon paprika or curry powder.

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Money Saving Tip

Instead of throwing out leftovers, reuse them in a different dish. Leftover roasted or grilled chicken works well in this recipe.