Chicken Amok

🛒 Ingredients

• Chicken Breast, boneless, skinless, diced 150 g · 249 kcal
• Coconut Milk, full-fat 100 g · 170 kcal
• Lemongrass, tender inner stalk, chopped 10 g · 10 kcal
• Galangal, fresh, sliced 5 g · 2 kcal
• Shallots, peeled and chopped 10 g · 7 kcal
• Garlic cloves, peeled 5 g · 7 kcal
• Dried Red Chilies, rehydrated 2 g · 6 kcal
• Kaffir Lime Zest 2 g · 1 kcal
• Fresh Turmeric, grated 5 g · 5 kcal
• Fish Sauce 15 g · 10 kcal
• Palm Sugar, grated 10 g · 38 kcal
• Egg, large 50 g · 78 kcal
• Fresh Spinach leaves (or Nhor leaves) 30 g · 7 kcal
• Thick Coconut Cream (for garnish) 10 g · 23 kcal
• Red Bell Pepper, thinly sliced (for garnish) 5 g · 2 kcal
• Kaffir Lime Leaf, shredded (for garnish) 1 g · 0 kcal

👨‍🍳 Instructions

1. To prepare the Kroeung paste, pound or blend the lemongrass, galangal, shallots, garlic, rehydrated dried red chilies, kaffir lime zest, and fresh turmeric until a smooth, aromatic paste forms.
2. In a mixing bowl, combine the diced chicken with the Kroeung paste, fish sauce, and palm sugar; mix thoroughly to coat the chicken evenly and allow it to marinate for at least 15 minutes.
3. Gently stir the full-fat coconut milk and beaten egg into the chicken mixture until all ingredients are fully incorporated and the consistency is creamy.
4. Line individual heatproof ramekins or traditional banana leaf cups with fresh spinach or Nhor leaves, then carefully pour the chicken mixture into each prepared container.
5. Arrange the filled ramekins or banana leaf cups in a steamer basket and steam for 20-25 minutes, or until the Chicken Amok is set and firm to the touch.
6. Garnish each serving with a drizzle of thick coconut cream, thinly sliced red bell pepper, and shredded kaffir lime leaf before serving immediately, often accompanied by steamed rice.