This light coconut curry is one of my favourite dishes from Cambodia. Traditionally served in a banana leaf bowl, its slightly sweet flavours are best with chicken or fish.
Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
2 sticks of lemongrass, grated
4 mint leaves, chopped
1 tbsp fresh ginger, grated
1 shallot, grated
2 garlic cloves, finely chopped
1 red chili, seeds removed and finely sliced
1 tsp turmeric
1/2 tsp salt
2 tbsp water
1 tsp brown sugar
1/4 tsp cracked pepper
500g chicken breast, thinly sliced
1 can of light coconut milk
1 tbsp fish sauce
Basmati rice - 65g per person
1/2tbsp cornflour
Method
Prepare the rice according to the instructions on the packet. While the rice is cooking, mix all but one tablespoon of the coconut milk and the fish sauce together in a large bowl. Put the chicken in the bowl to soak. This tenderises the chicken.
Grate the lemongrass, ginger and shallot and put them into a mortar. Add the mint, garlic, chilli, turmeric, salt, water, sugar, pepper and the reserved tablespoon of coconut milk. Grind into a rough, thin paste.
Transfer the chicken to a wok with as little of the liquid as possible and stir fry over medium heat until cooked through. Set the chicken aside and discard any liquid in the pan.
In the same wok, heat the paste, stirring, for a few minutes, and take in the delicious fragrance.
Add the leftover coconut milk mixture and stir.
In a small bowl, mix the cornflour with 2 tbsp of the sauce from the wok. Add this mixture back into the wok and stir until the sauce thickens.
Add the chicken back in and simmer for 10 minutes.
Divide the rice into portions and make a well in the centre. Ladel the amok into the well to serve.
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