Cambodian Snack Recipe: Khmer Amok Steamed in Banana Leaves (Paleo-friendly)

Allergens

Fish, Soy (Fish sauce)

Ingredients

• 1. 800g diced chicken breast or thigh meat 2. 4 large banana leaves, fresh and clean 3. 3 cups coconut milk 4. 2 tbsp tamarind paste 5. 1 medium onion, finely chopped 6. 3 cloves garlic, minced 7. 2 tsp salt 8. 1 tbsp fish sauce 9. 1 tbsp palm sugar 10. 1 tsp white pepper 11. 1 cup bamboo shoots, thinly sliced (optional) 12. 4 whole bird's eye chilies or Thai chili, finely chopped (adjust to taste)

Instructions

1. In a large bowl, combine the diced chicken with tamarind paste, fish sauce, palm sugar, white pepper, and half of the minced garlic. Mix well and set aside for 20 minutes to marinate.
2. Meanwhile, prepare the banana leaves by rinsing them thoroughly under warm water and patting dry. Cut each leaf into a circle slightly larger than the diameter of your steaming basket or bowl.
3. Heat coconut milk in a pan over medium heat. Add the chopped onion, remaining garlic, and bamboo shoots (if using). Cook for 5 minutes until onions are translucent.
4. Add the marinated chicken to the pan with the cooked onion mixture. Stir well to combine, then cook for another 8 10 minutes until chicken is no longer pink.
5. Remove from heat and fold in half of the chopped chilies according to your spice preference.
6. Prepare a steaming basket or large bowl with a trivet. Place one banana leaf circle in the bottom, and then add the chicken mixture on top. Fold the remaining leaves over the chicken, creating a parcel. Tie securely with kitchen twine.
7. Steam the package for 20 minutes, until cooked through. Carefully remove from heat and let rest for 5 minutes before serving.

Chef’s Insight

Use a gentle touch when steaming, as banana leaves can tear easily.

Notes

This recipe is suitable for a Paleo diet as it uses coconut milk, which is naturally lactose-free. However, be aware of the fish sauce, which contains soy.