Cambodian Chicken Amok
This is such a fragrant curry and ultra simple. The method will cook the chicken thoroughly as long as you have cut it into reasonable small pieces. You could add more time if you need to, or just leave the curry in the Thermomix bowl or Thermo Server for a while before eating. It is piping hot after all!
Cambodian curries are very fragrant in a slightly different way to Thai curries, though of course they are neighbours and the flavours are very similar. We loved this one. I think you will too!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 lemongrass, chopped into pieces
- 4 mint leaves
- 20 Grams Fresh Ginger sliced
- 2 Garlic Cloves
- 1 Red Chillie(s)
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Tablespoon water
- 1 Tablespoon milk
- 1 Teaspoon Raw Caster Sugar BUY
- Black Pepper
- 500 Grams Chicken Thighs boneless, skinless and cubed
- 1 Tin Coconut Milk
- 1 Tablespoon Fish Sauce
- steamed rice to serve
- fresh lime to serve
- 1 Red Chillie(s) sliced thinly to garnish
The Amok Paste;
Place all ingredients into the Thermomix bowl and chop 1 min/speed 10. Scraping bowl as needed. Cook 5 min/Varoma/speed 1. Blend again, 20 sec/speed 8.
Add coconut milk and fish sauce to the paste and cook 8 min/100°C/Reverse/speed 1. Add chicken and cook further 5 min/100°C/Reverse speed soft.
Serve with steamed rice and garnish with chili slices.
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