Cambodian Chicken Amok Recipe

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Cambodian Chicken Amok is a visually appealing dish, often served in a banana leaf bowl. The dish has a thick, custard-like consistency, which makes it stand out immediately. The chicken pieces are tender and well-cooked, and they absorb the thick, creamy sauce that holds the dish together. Cambodian Chicken Amok usually has a light yellow or golden hue, which comes from the combination of spices used in the cooking process. The overall look of the dish is smooth and uniform, with the chicken evenly coated in the sauce.

The texture of Cambodian Chicken Amok is unique due to its custard-like consistency. The sauce, which binds the chicken, is rich and creamy but not overly heavy. The chicken itself is soft, and it breaks apart easily with a fork, which adds to the overall smooth feel of the dish. The sauce creates a slight thickness, giving each bite a substantial feel without being overwhelming. Cambodian Chicken Amok is not a dish with many crunchy or firm elements, focusing more on the soft textures that make it easy to eat.

In terms of makeup, Cambodian Chicken Amok is built around its rich sauce and tender chicken. The dish is often steamed, which helps to maintain its smooth texture and even distribution of flavour. Cambodian Chicken Amok is typically served with a portion of rice on the side, though the main focus remains on the chicken and sauce combination. The balance between the creamy sauce and the tender chicken is central to the dish, giving it a distinct character without needing additional components.

Cambodian Chicken Amok stands out for its simplicity in both appearance and texture. The dish is easy to serve and eat, with the chicken pieces consistently coated in a smooth sauce. The straightforward presentation of Cambodian Chicken Amok makes it an easily recognisable dish, focused on delivering a uniform, creamy experience without unnecessary complexity.

Table of Contents

Ingredients For the Cambodian Chicken Amok Recipe

Chicken Breast
Coconut Milk
Lemongrass
Kaffir Lime Leaves
Red Curry Paste
Fish Sauce
Sugar
Turmeric powder
Salt
Oil
Red Bell pepper
Green Bell pepper
Steamed Rice

Cooking Instructions For the Cambodian Chicken Amok Recipe

In a big basin mix together the chicken, coconut milk, turmeric powder, red curry paste, sugar, kaffir lime leaves, lemongrass, and fish sauce. To taste, add salt.
Place the oil in a big saucepan and set it over medium heat. Toss in the chicken mixture and heat until boiling. Simmer, covered, for 10 minutes on low heat.
After the chicken is cooked and the sauce has thickened, add the red and green bell peppers to the skillet and simmer for another 10 minutes.

Top steaming rice with the Chicken Amok.

How Do I Properly Use Prahok (Cambodian Fermented Fish Paste) in Home-Cooked Meals?

Prahok, a staple in Cambodian cooking, is a strong-smelling, fermented fish paste that adds a deep umami flavor to various dishes. Though its pungency can be intense, when used correctly, it brings a unique complexity to your meals.

To start, prahok is often used in small quantities due to its strong flavor. It can be added directly to dishes like stir-fries, soups, and stews to enhance the overall taste. For example, in traditional dishes such as Samlor Machu Kroeung (a Cambodian sour soup), prahok is blended into the broth to provide a savory balance to the tangy tamarind and lemongrass flavors.

For beginners, incorporating prahok into a sauce or marinade can be a more approachable method. Combine a small amount of prahok with ingredients like lime juice, garlic, and chili to make a dipping sauce for grilled meats or vegetables. This allows you to control its intensity while enjoying its distinctive taste.

If you’re cooking a stir-fry, like Prahok Ktis (stir-fried pork with prahok), sauté the prahok with aromatics such as garlic, shallots, and lemongrass to mellow its strong scent. The paste blends well with the richness of coconut milk, helping to balance its saltiness.

Remember, prahok is an acquired taste, so start with smaller amounts and adjust to your liking. Over time, it will become a key element in recreating the authentic flavors of Cambodian cuisine at home.

How Do I Properly Use Prahok (Cambodian Fermented Fish Paste) in Home-Cooked Meals?

For beginners, incorporating prahok into a sauce or marinade can be a more approachable method. Combine a small amount of prahok with ingredients like lime juice, garlic, and chili to make a dipping sauce for grilled meats or vegetables. This allows you to control its intensity while enjoying its distinctive taste.

10 Reasons Why I Love Cambodian Food

1. Bold Flavors – Cambodian food masterfully blends salty, sour, sweet, and bitter flavors in a single dish. This balance creates a dynamic eating experience that keeps your taste buds engaged. Each dish is full of surprises.

2. Fresh Herbs and Vegetables – Cambodian dishes make extensive use of fresh ingredients like cilantro, lemongrass, and basil. These herbs provide a refreshing and vibrant flavor that enhances the natural taste of the food. It’s a burst of freshness in every bite.

3. Variety of Textures – From the crunch of fresh vegetables to the chewiness of rice noodles, Cambodian cuisine offers a delightful variety of textures. This mix keeps each dish interesting and satisfying. You’re never bored with just one texture.

4. Healthy Cooking Techniques – Cambodian food often uses methods like steaming, grilling, and light stir-frying. These techniques help retain nutrients while keeping the dishes light and flavorful. You get great taste without feeling heavy.

5. Cultural Influence – Cambodian cuisine is a beautiful fusion of flavors influenced by Thai, Vietnamese, and Chinese cooking. This mix of cultures brings depth to the food, making each dish feel like a journey through history.

6. Unique Ingredients – Cambodian dishes often feature special ingredients like prahok (fermented fish paste) and galangal. These bold and distinctive ingredients give Cambodian food a flavor profile that stands out. It’s truly unforgettable.

7. Variety in Dishes – Whether it’s soups, stir-fries, or grilled meats, Cambodian cuisine offers an incredible range of dishes. You can find something for every palate, from mild to spicy, and everything in between.

8. Street Food Scene – The street food in Cambodia is lively and offers a wide variety of quick, tasty bites. From skewers to noodles, the flavors of Cambodian street food are as exciting as they are accessible. It’s food on the go, done right.

9. Affordability – Cambodian food is simple yet full of flavor, often using inexpensive ingredients. This makes it easy and affordable to recreate at home without needing fancy or expensive products. Great food doesn’t have to break the bank.

10. Delicious Desserts – Cambodian desserts are light, sweet, and often use tropical fruits and coconut. From sticky rice to banana-based sweets, they offer a pleasant, refreshing way to end a meal. The perfect balance of sweet and satisfying.
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Essiential Ingredients for Cooking Cambodian Food at Home

To truly embrace the essence of Cambodian cuisine at home, it’s important to understand the essential ingredients that form the backbone of this vibrant cooking tradition. Cambodian dishes are all about balance — combining salty, sweet, sour, and bitter flavors in harmony. Below are the key ingredients that make this balance possible, along with how they are used in some traditional recipes.

One of the cornerstones of Cambodian cooking is fish sauce, a pungent yet indispensable condiment that adds saltiness and depth to a variety of dishes. Used much like salt in Western cooking, fish sauce enhances the flavors of soups, stir-fries, and marinades. In Samlor Machu Kroeung (a traditional sour soup), fish sauce is stirred into the broth to provide a rich, savory undertone that balances the sourness of tamarind. Fish sauce also makes its way into dipping sauces, commonly served alongside grilled meats.

Equally important in Cambodian cuisine is palm sugar, a natural sweetener that tempers the saltiness and acidity in many dishes. Extracted from sugar palm trees, this ingredient is used to balance bold flavors. For example, in Amok Trey, a steamed fish curry, palm sugar is mixed with coconut milk, fish sauce, and Kroeung (a Cambodian spice paste) to create a rich, well-rounded flavor profile that melds sweetness with a creamy base. Palm sugar is also essential in desserts like Num Plae Ai, sweet sticky rice balls stuffed with coconut and palm sugar filling.

Lemongrass is a fresh, citrusy herb that gives Cambodian food its distinct brightness. Typically bruised or finely chopped, lemongrass is a key component of Kroeung, a spice paste used in many soups and curries, like Samlor Korko. The herb’s aromatic oils are released when pounded, adding a zesty freshness that balances the heavier flavors of fish sauce and fermented pastes.

In addition to lemongrass, galangal plays a major role in creating Cambodian spice pastes. Although it resembles ginger, galangal has a more peppery, intense flavor that adds depth to dishes. Sliced or grated, it’s commonly used in curries like Samlor Kari (Cambodian red curry), where its sharp, earthy flavor balances out the richness of coconut milk.

Perhaps one of the most unique Cambodian ingredients is prahok, a fermented fish paste that is both divisive and essential. It has a strong, salty flavor and is often used sparingly to avoid overpowering dishes. Prahok is key in Prahok Ktis, a popular dish made by frying the paste with minced pork, coconut milk, and lemongrass, creating a savory, creamy dish that pairs well with fresh vegetables and rice.

Kaffir lime leaves are another aromatic that imparts a citrusy, fragrant note to Cambodian food. These leaves are typically torn or crushed and added to soups, stews, and curries, providing a bright, slightly floral flavor. In dishes like Samlor Machu Yuon (a Vietnamese-style sour soup), the kaffir lime leaves elevate the broth with their distinct aroma.

To create the sour component found in many Cambodian dishes, tamarind paste is often used. Tamarind adds a tangy flavor to soups, sauces, and even dipping condiments. For instance, in Samlor Machu Kroeung, tamarind is combined with lemongrass, prahok, and galangal to give the soup its signature sourness, balanced by the salty fish sauce.

Cambodian food is also known for its vibrant yellow hue in certain curries, thanks to turmeric. Fresh or powdered turmeric lends an earthy, slightly bitter flavor and a bright color to dishes like Amok Trey. The spice is often used in combination with lemongrass and galangal to create a robust curry paste.

Dried shrimp is another common ingredient that adds a concentrated, salty flavor to Cambodian salads, soups, and sauces. Ground or rehydrated, it is used in dishes like Bok L’hong (green papaya salad), where it enhances the dish with its umami notes, complementing the fresh vegetables and tangy dressing.

Finally, coconut milk is essential in many Cambodian curries and soups. Its rich, creamy texture tempers the heat from chili and the tang from tamarind, creating a smooth, luxurious base for dishes like Samlor Kari and Amok Trey. Coconut milk also plays a role in desserts, offering a sweet, creamy balance to ingredients like palm sugar and sticky rice.

These ingredients form the foundation of Cambodian cooking and are key to recreating its unique flavors at home. Whether you’re preparing a rich curry, a tangy soup, or a savory stir-fry, having these essentials on hand will help you achieve the complex, balanced taste that defines Cambodian cuisine.

Chicken Amok Recipe

FAQ For the Cambodian Chicken Amok Recipe

Q: What is the Cambodian Chicken Amok recipe?

A: The Cambodian Chicken Amok recipe is a traditional dish made with chicken, coconut milk, and a blend of spices, steamed in banana leaves to create a rich, aromatic curry.

Q: What ingredients are needed for the Cambodian Chicken Amok recipe?
A: The Cambodian Chicken Amok recipe typically includes chicken, coconut milk, lemongrass, kaffir lime leaves, fish sauce, sugar, eggs, and a special curry paste called kroeung.

Q: How long does it take to cook the Cambodian Chicken Amok recipe?

A: The Cambodian Chicken Amok recipe takes about 45 minutes to 1 hour to prepare, depending on the steaming process and preparation of the curry paste.

Q: Can I substitute the chicken in the Cambodian Chicken Amok recipe with other proteins?

A: Yes, the Cambodian Chicken Amok recipe can be made with other proteins like fish, tofu, or shrimp if preferred, while maintaining the same base ingredients.

Q: Is the Cambodian Chicken Amok recipe spicy?

A: The Cambodian Chicken Amok recipe is mildly spiced, with most of its flavor coming from the fragrant curry paste rather than intense heat. You can adjust the spice level to your preference.