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Chicken Amok with Rice
Rating:
Created by:
QAST
Total time:
50 min
Preparation:
20 min
Cooking:
30 min
Serves:
10
- Tyra Tun
Category:
Tags:
5
Ingredients
1.5KgChicken thigh, skinless & boneless
1unitFresh Lemon grass tube (use fresh lemon grass if available)
4tbspGarlic, crushed
1.5tbspTurmeric
4tspFish sauce
2tspPalm sugar
6unitPotatoes, Medium sized, peeled & chopped into bite size
6unitCarrots, large, peeled and chopped
2eachLight Coconut cream tin
1cupwhite rice, cooked
2unitBok or Pad Choy bunch, roughly chopped
1unitSpring onions, bunch, chopped
1tbspolive oil
1unitbroccoli bunch, steamed
4tbspginger
Method
- Add a small amount of olive oil, add spices and spring onions until fragrant.
- Add chicken, coat chicken in the spice mix. Then, add light coconut cream and vegetables (not Bok choy).
- Simmer on slow heat until potato and carrots are soft
- Add Bok choy and sugar 5 minutes before you are ready to serve.
- Stir through fish sauce just before taking off heat.
- Serve with white rice (1 cup per serve), garnish with steamed broccoli.
Recipe description
Submitted by Caloundra Christian College.
Amok is traditionally mild and slightly sweet with a strong lemongrass and coconut flavour complimented by turmeric. Very commonly served also with fish instead of chicken in Cambodia.
Variations
If you like a touch of heat, add a small amount of chilli when adding other spices.
