Cambodian Amok Chicken – A Flavorful and Fragrant Khmer Snack

Allergens

Fish sauce (fish, soy) - Coconut milk (coconut) - Peanuts (tree nut)

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite
• sized pieces
• 4 ripe banana leaves, fresh or frozen
• 2 cups coconut milk
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon tamarind paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, or to taste
• 1/4 cup fish sauce
• 2 tablespoons palm sugar, grated
• 2 tablespoons crushed roasted peanuts
• 1 lime, zested and juiced
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the chicken pieces with half of the coconut milk, tamarind paste, turmeric, coriander, black pepper, salt, fish sauce, and palm sugar. Mix well, cover, and marinate in the refrigerator for 30 minutes.
2. Meanwhile, prepare the banana leaves by washing them thoroughly and patting them dry. If using frozen leaves, thaw them before use.
3. Heat a large pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent, about 4 5 minutes. Stir in the remaining coconut milk and bring to a simmer.
4. Add the marinated chicken to the pan and cook for 8 10 minutes, or until the chicken is cooked through and no longer pink.
5. Remove the pan from heat and stir in the lime zest and juice. Taste and adjust seasoning if necessary.
6. To assemble, place a banana leaf on a clean surface and scoop about 1/2 cup of the chicken mixture onto the center of the leaf. Fold the leaf over to form a pouch, sealing the edges. Repeat with the remaining leaves and filling.
7. Arrange the sealed pouches on a steaming tray and steam for 10 12 minutes or until the banana leaves become fragrant and the chicken is cooked through.
8. Carefully open the pouches, garnish with crushed roasted peanuts and fresh cilantro, and serve immediately.

Chef’s Insight

The secret to perfect Amok Chicken lies in the balance of flavors and textures - from the tender chicken to the creamy coconut curry, with a hint of spice and a crunch from the peanuts.

Notes

Fresh banana leaves can be found at Asian markets or specialty grocery stores. If you cannot find them, substitute with parchment paper or aluminum foil.