Khmer amok chicken

Defrosted🐔, was in the kitchen for a while deciding on how to use it. Recall that we attended a cooking class in Siem Reap on Khmer cuisine, amok fish is Cambodia national dish. Today I’ll cook Khmer amok chicken.

Continuing our travels in Siem Reap, Cambodia.

Vastness of 12th century temple, continuous restoration on going
Intricate carvings of their lifetime
Overgrown roots coexisting with Ta Prohm temple


1chicken, 1/2 cabbage, 1 eggplant, 2 tomatoes, amok (garlic, galangal, lemongrass, kiffir leaves) powder, coconut milk, fresh kiffir leaves.

Cut chicken into pieces, cut and wash all vegetables.


1) In a wok, heat some oil. Fry the chicken pieces, add amok powder. As amok powder is mainly garlic, galangal, lemongrass, kiffir leaves, I added some green curry paste for added heat, and fresh kiffir leaves for more fragrance and sourness.

2) Add some water to simmer the chicken till cooked and to have the amok gredients be absorbed by the chicken pieces.


3) Add in cut eggplant. Add some water if gravy is drying up.


4) Add in coconut cream, and cut cabbage. Let it simmer a while.

5) Taste the gravy, add some fish sauce if not salty, or some sugar if too salty. Finally add in cut tomatoes. Cook for a bit and be ready to serve.

6) Serve with boiled rice.


7) Plate up, can pair with a glass of Irish cider. Cheers 🍻🍹


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