Cambodian cuisine is delicious and has a great deal of French influence. The French were in Cambodia between 1863 and 1953. The food is infused with Southeast Asian and European touches. Take their curries for example, the use of coconut milk is prevalent and it creates a perfect balance when infused with the different curry spices.
Cambodia’s history is as rich as its cuisine. Its beginnings date back to the 5th millennium. Over the course of the centuries it was ruled by various dynasties. The magnificent temples like Angkor Wat, built in the 11th century are awe inspiring. Come and join us on our magnificent Mekong cruise and take our taste on the local cuisine.
First you want to make the fresh curry paste using a food processor.
The chicken is stir fried, and removed from the skillet. Set the chicken aside on a plate while you cook and thicken the curry sauce.
Add the paste to the wok and it is heated up to bring out the flavors.
Next, add in the coconut milk, to the paste. While the sauce is simmering you can take about 2 tablespoons of the sauce and 2 tablespoons of corn starch and mix together in a small bowl. Pour this mixture back into the sauce and it will thicken nicely.
Finally after the sauce has reached the consistency to coat the chicken add the chicken.
- 3 Tbsp lemongrass chopped
- 4 mint leaves chopped
- 1 Tbsp ginger fresh, minced or microplaned
- 1 shallot minced
- 2 garlic cloves sliced
- 1 red chili sliced thinly, seeds removed
- 1 tsp turmeric ground
- ½ tsp Kosher salt
- 1 Tbsp water
- 1 Tbsp coconut milk
- 1 tsp palm sugar
- ¼ tsp cracked pepper
- 1 lb chicken breast boneless, skinless, cubed
- 1 13.6oz coconut milk can
- 1 Tbsp Worcestershire sauce OU pareve not OUFish
- 2 tsp lime zest for garnish
- 1 cup jasmine rice
- Prepare jasmine rice according to package instructions. While the rice is cooking, prepare the rest of the dish.
To make the amok paste:
- Place all the ingredients in a blender and blend thoroughly for about 2 minutes. If you prefer the old way, use a mortar and pestle. For the ginger use a small grater.
- The paste will flow like a slurry with the added liquid. Add a little more water if your paste is too thick.
To prepare the chicken:
- In a bowl whisk together the coconut milk and Worcestershire sauce. Set aside.
- In a deep non-stick skillet or wok, stir fry the chicken until done. Transfer chicken to a plate.
- In the same skillet/wok heat paste on medium until it becomes fragrant, about 3-4 minutes.
- Next, add in the coconut milk mixture, and stir to combine.
- Make a slurry to thicken the sauce: Mix 2 tsp of cornstarch with 2 Tbsp of the sauce. Whisk together in a small bowl.
- Place the sauce and corn starch mixture (roux) back in the sauce and stir continuously until it has reached a coating consistency.
- Once the sauce has thickened add the chicken back in and simmer for 10 minutes.
- Serve with jasmine rice and garnish chicken with lemon zest.