Chicken Amok
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Ingredients
4 servings
1 tbCurry paste
2 stemsFresh ginger
chopped
1 stemLemon Grass
chopped
1red thai Chili
or replace by 1/2 tablespoon of chili powder
2 clovesGarlic
chopped
1 rootFresh turmeric
peeled and chopped, or replace by 1 teaspoon of ground turmeric
450mlCoconut milk
2Boneless chicken breast
large, cut into very thin slices about 2.5cm long
1 cupspinach
stem removed
1 tablespoonsugar
2 tablespoonFish Sauce
1 teaspoonsalt
0.5Onion
sliced
3Oyster mushrooms
torn into strands by hand
1 teaspoonChicken stock
or vegetable
250mlWater
Instructions
Step 1
1. Chop turmeric, garlic, red thai chili, onion, ginger, lemon grass and mash in blender or food processor. Alternatively, you can use a mortar.
Step 2
2. In a pan, heat first half of coconut milk, mix in the paste and chopped onion.
Step 3
3. Lower the heat, add the chicken and mushrooms
Step 4
4. After a few minutes, add water, stir 1 minute
Step 5
5. Then add ngor leaves (or spinach), other half of coconut milk, salt and sugar. Continue to cook gently for about 10 minutes until thickened.
Step 6
6. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm square.
Step 7
7. Final touches: add stock powder and fish sauce.
Step 8
8. Serve immediately with rice
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