Chicken Amok with Rice
- Tyra Tun
1.5KgChicken thigh, skinless & boneless
1unitFresh Lemon grass tube (use fresh lemon grass if available)
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
1unitbroccoli bunch, steamed
- 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.
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.
If you like a touch of heat, add a small amount of chilli when adding other spices.