Delightful Cambodian Brunch: Paleo Amok Chicken Recipe
Discover our scrumptious Delightful Cambodian Brunch: Paleo Amok Chicken Recipe, a flavorful and easy-to-make dish that's perfect for your next paleo brunch. Experience the exotic tastes of Cambodia in this mouthwatering recipe, sure to impress your guests with its aromatic flavors and stunning presentation. Don't miss out on this culinary adventure!
Allergens
None
Ingredients
- 1. Chicken thighs
- 800 g, boneless and skinless 2. Coconut milk
- 400 ml 3. Lemongrass
- 2 stalks, bruised and chopped 4. Kaffir lime leaves
- 6, fresh 5. Shallots
- 4, finely chopped 6. Garlic cloves
- 2, minced 7. Bird's eye chili
- 2, deseeded and finely chopped 8. Fish sauce
- 2 tbsp 9. Palm sugar
- 1 tbsp 10. Lime juice
- 1 tbsp 11. Coconut oil
- 2 tbsp 12. Salt
- to taste 13. Fresh cilantro
- for garnish
Instructions
- In a large pan, heat the coconut oil over medium heat. Add the shallots, garlic, and bird's eye chili. Sauté until fragrant and translucent, about 2 minutes.
- Add the chicken to the pan and cook until it turns white on the outside but still pink inside.
- Pour in the coconut milk, followed by fish sauce, palm sugar, lime juice, lemongrass, and kaffir lime leaves. Bring the mixture to a simmer.
- Lower the heat, cover, and let it cook for 20 25 minutes until the chicken is fully cooked. Stir occasionally.
- Remove from heat and discard the lemongrass stalks and kaffir lime leaves.
- Serve hot with a side of steamed rice or vegetables, garnished with fresh cilantro.
Chef’s Insight
The secret to this dish lies in balancing flavors - salty, sweet, sour, and spicy, all working together in harmony.
Notes
Feel free to adjust the spiciness by adding more or fewer bird's eye chilies.