Cambodian chicken amok is gentle and deliciousness - a sort of curry lite. Tender chunks of juicy chicken coated in a milky coconut curry that is equal parts richness and freshness.
Make the kroeung by adding lemongrass stalks, garlic, shallots, lime leaves, fish sauce and 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. Blend the whole thing. Set aside.Note: If you're using fresh galangal and turmeric, add these too - if you're using a paste and powder, we'll add them later.
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 add in the sliced onions.
Let it all sweat for a couple minutes and then stir in the blended kroeung 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.
Serve warm with a side of rice.
Notes
What about a different protein? The most famous amok is made with white fish. So you can go with that. You can also choose beef, pork, prawns, crab, tofu, mushrooms, aubergine, or any other protein you'd like in the delicious amok curry.What about different veggies? Amok plays very nicely with vegetables. I’ve added mild chili peppers, onions, bell pepper, green beans, and even carrots before. Use what you like. Coconut milk vs coconut powder. I always have coconut powder on hand and often use it in lieu of coconut milk. If you want to do the same, mix 3 tablespoons of coconut powder with 1 cup of hot water. Stir to combine.