Cambodian Amok Chicken curry
- Leave a Comment
My family recently spent a few days in Siem Reap, visiting the awesome 1000 year old temples at Ankor and eating our way through some delicious Cambodian cuisine. The flavours of Cambodian food seems to be a mix between Thai and Vietnamese cuisines, with the national Cambodian dish being Amok curry.
Amok is thick, almost sweet soup cooked with fish or meat, vegetables, and coconut milk and is served with steamed rice. The flavours comes from a mix of Chilli, turmeric, garlic, ginger, paprika, cumin, coriander seed, galangal, kaffir lime leaf, kenchur, black pepper, lemon myrtle leaf.
Back at home and the boys were asking for Amok curry, maybe just to re-live a little of the amazing times we shared on our travels…..So I thought I would try to make some for dinner. There are many recipes for making your own Amok spice mix, but I thought it would be easier and more authentic to buy a good quality mix. A quick trip to The Essential Ingredient store in Rozelle and I found a small bag of Herbie’s Amok curry spice mix. Perfect for home cooked chicken Amok curry.
- 1 red onion, chopped
- 3 tablespoons Amok spice mix
- 1 teaspoon fish sauce
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 400ml can coconut cream or milk
- 1 kg chicken thigh fillets, diced
- a large head of broccoli, broken into florets
- 1 red chilli, sliced and 1 lime for garnish
WHAT YOU NEED TO DO
- Place onion, salt, spice mix, fish sauce and sugar into a small blender, add a generous lug of olive oil, and blitz into a paste. (you can use a pestle and mortar if you have one)
- Stir the paste in a deep frypan or wok on medium heat for a couple of minutes, then add diced chicken fillets and brown.
- Pour a can of coconut cream into the chicken and simmer for about 30 minutes
- Add broccoli to the pan and simmer for a further 10 minutes
- Serve over steamed rice and garnish with chilli and lime wedges.
Add to favorites