Classic Cambodian Dish: Chicken Amok Cooking Directions

Cambodian Chicken Amok is a culinary gem that showcases the rich flavours and aromatic spices of Cambodian cuisine. This visually appealing dish, often served in a banana leaf bowl, is a must-try for anyone seeking a unique gastronomic experience.

Originating from the heart of Cambodia, this dish boasts a light yellow or golden hue, thanks to the key ingredient, turmeric. Known for its earthy, slightly bitter flavour and ability to lend a bright colour to dishes, turmeric plays a significant role in Cambodian cooking.

The main focus of Cambodian Chicken Amok is the chicken and sauce combination. The recipe typically includes chicken breast, coconut milk, lemongrass, kaffir lime leaves, red curry paste, fish sauce, sugar, turmeric powder, salt, oil, red bell pepper, and green bell pepper. The chicken pieces in the dish are tender and well-cooked, while the sauce is rich and creamy but not overly heavy.

The preparation process for Cambodian Chicken Amok takes about 45 minutes to 1 hour, with the dish often being steamed to maintain its smooth texture and even distribution of flavour. The chicken mixture is heated until boiling, then simmered covered for 10 minutes before adding the red and green bell peppers and simmering for another 10 minutes.

Cambodian Chicken Amok is traditionally served with a portion of rice on the side, making for a complete and satisfying meal. The dish is mildly spiced, with most of its flavour coming from the fragrant curry paste rather than intense heat.

While chicken is the most common protein used in this dish, the recipe can be adapted to include other proteins like fish, tofu, or shrimp if preferred, while maintaining the same base ingredients.

Coconut milk, a staple in Cambodian cuisine, plays a crucial role in Cambodian Chicken Amok, offering a rich, creamy texture and a sweet, creamy balance to other ingredients. Coconut milk is also essential in many Cambodian curries and soups.

In addition to its use in Cambodian Chicken Amok, tamarind paste is often used in Cambodian dishes to add a tangy flavor. Tamarind, combined with lemongrass, prahok, and galangal, gives the soup Samlor Machu Kroeung its signature sourness, balanced by the salty fish sauce. Dried shrimp, another common ingredient in Cambodian cuisine, adds a concentrated, salty flavour to various dishes, salads, soups, and sauces.

Coconut milk also offers a sweet, creamy balance to ingredients in Cambodian desserts, such as palm sugar and sticky rice. Dried shrimp enhances the dish Bok L'hong with its umami notes, complementing the fresh vegetables and tangy dressing.

In conclusion, Cambodian Chicken Amok is a delightful dish that showcases the vibrant flavours and aromatic spices of Cambodian cuisine. Whether you're a fan of Asian cuisine or looking to expand your culinary horizons, this dish is certainly worth trying. So, why not give Cambodian Chicken Amok a try and embark on a flavourful journey through Cambodian cuisine?