Cambodian Chicken Amok: A Gentle Curry Both Rich and Fresh

The best way to describe Cambodian chicken amok is gentle, delicate deliciousness. Tender chunks of juicy chicken coated in a milky coconut curry that is equal parts richness and freshness.

It’s kind of like a curry lite. The rich creaminess of coconut is perfectly counterbalanced by fresh, fragrant ingredients like lemongrass, galangal, lime and shallots. So while it tastes velvety and buttery, it never feels too intense or heavy.

But despite its deliciously balanced, wonderfully nuanced flavor, it is really – REALLY – easy to make. Just 20 minutes of cooking and you’ll be transported to another world of flavor. Promise.

What is Chicken Amok?

Chicken amok isn’t Cambodia’s national dish. That honor belongs to fish amok. Which gets you wondering…just how many varieties of amok are there?

Well, lots.

While traditionally, amok is made with white fish, you can also replace it with beef, pork, prawns, crab, tofu, mushrooms, aubergine, or chicken.

Since chicken is healthy, readily available and easy to cook, I’m going with that. So chicken amok is just chicken cooked amok-style.

So what is amok?

Amok, the food, is distinct from amok, the word, and is a type of curry that’s steamed in a bowl fashioned from a banana leaf. It typically has a slightly spongey, mousse-like consistency.

The soul of this dish? It’s the spice paste called kroeung. Traditionally, this paste is made with a bounty of fragrant ingredients – lemongrass, galangal, turmeric, kaffir lime, noni leaves, chili peppers – all crushed the old-fashioned way, using a mortar and pestle.

Fresh coconut cream and a potent Cambodian fish sauce called prahok add more flavor and richness. Some versions have eggs, some don’t, and some use only the egg whites.

If, by now, you’re wondering whether you’ll have to bust out the mortar and pestle for this recipe – fear not. This recipe is not the most traditional, authentic Khmer version. We won’t be sourcing fresh galangal or noni leaves. There will be no banana leaf basket weaving.

Because I wish I had the time and energy most days to do the above but the truth is – I don’t. I’m guessing you don’t either.

This is the next best thing. While it won’t come in a beautiful banana leaf, this chicken amok is delicious and remarkably similar to the amok you’ll taste in Cambodia.

So if you – like me – are after the taste, not the aesthetic – read on. It’s a short and simple recipe that produces insanely delicious results.

Chicken Amok Ingredients

Protein & Veggies

Chicken. Of course, chicken is the chosen protein for this dish. I really recommend going with chicken thigh – not breast – as it’s more tender, flavorful and juicy. Boneless and skin-off is the best for this recipe.

Vegetables. Vegetables are optional. But I will sneak in vegetables at every opportunity and creamy coconut amok presents such a tempting opportunity. I’ve added mild chili peppers, onions, bell pepper, green beans, and even carrots before. All are delicious in amok.

Kroeung (Spice Paste) Ingredients

Lemongrass. I’m using lemongrass stalks that I buy frozen from an Asian market so that I always have them at hand. You can use fresh or use a lemongrass paste instead. If you’re using a paste, use 1 tablespoon for every lemongrass stalk.

Garlic. Because it’s hard not to add

Shallots. You can replace the shallots with onions as well.

Kaffir lime leaves. You can’t have kroeung without kaffir lime leaves. So try to get them. In the UK, M&S, Waitrose, Morrisons et al all carry dried lime leaves. You can also easily find them at Asian supermarkets. I buy a bunch frozen so I always have them at hand. This is recommended, especially if you plan on cooking more Southeast Asian cuisine. They add a hard-to-substitute earthy citrus flavor that is lovely.

Galangal. Same for fresh galangal – if you can get it, do so. In the UK, Sainsbury’s has them. Galangal freezes really well so you can just store them for other Southeast Asian recipes. Or you can go for a galangal paste. They’re readily available in the UK at Waitrose, Ocado, and Sainsbury’s.

Turmeric. If you can get fresh turmeric – great. Use 1.5 tsp of fresh turmeric instead. If you can’t get fresh turmeric, ground turmeric is fine.

Thai chili. Bird’s eye chili lends a spicy kick that is so good with the creamy coconut. It’s optional, of course – I actually don’t mix it in with the spice paste so my kid can enjoy this dish. I briefly saute finely chopped chili separately later and add it my and my husband’s portion.

Other Flavors

Fish sauce. Fish sauce is an essential part of this recipe. Use either Thai or Vietnamese.

Lime. We’ll be adding in the juice of 2 limes.

Coconut milk. Full fat is the best but you can also use low fat or even coconut powder combined with water (around 3 tablespoons of coconut powder for every 1 cup of hot water).

Sugar. Go with a brown sugar like palm sugar or coconut sugar. I’ve also used demerara with good results.

How to Make Chicken Amok

Mix the lemongrass, garlic, shallots, lime leaves, galangal (if fresh), turmeric (if using fresh), fish sauce, lime juice (with about a tablespoon of water if you need it for easier blending), and the chili (if using) in a food processor or blender. Set aside.

Heat a tablespoon of coconut oil in a pan and add in the chicken. Let it brown on both sides for about 3 minutes each side and then clear a space in the center and toss in the sliced onions.

Let it all sweat for a couple minutes and then stir in the blended amok paste. Stir so everything is coated and then slowly pour in about a cup of coconut milk. Add the brown sugar, ground turmeric, galangal paste, and bay leaf. Let it all simmer for about 15 minutes.

And that’s it – serve warm with a side of rice.

So easy and so delicious. Which is why you could easily end up eating a whole lot of it. You’ve been warned.

What to Do with Leftovers?

Cool to room temperature and then store in an airtight container in the fridge for up to 3 to 4 days. It heats well in the microwave.