This curry was made specifically using the Amok Curry blend from My Souk Drawer, which devastatingly didn’t survive the Covid lockdowns. I’m still on the hunt for a blend that will come close to the depth of flavour, but any fresh Amok spice blend will do the trick for this light chicken curry.
Amok Curry
Servings: 0
A light coconut-y curry that quickly became a household favourite! Don't be fooled by the ingredients list, this is very much a chuck everything together and then wait until it's done dish that doesn't take forever to prep
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Ingredients
- 1 Brown onion
- 30 g Amok curry blend My souk drawer had THE best curry blend
- 270 mL Coconut milk
- 1 kg Chicken thigh Fried tofu pieces substitute super easily and take up the flavour well!
- 600 g Potatoes
- 1 Spring onion
- 400 mL Coconut cream
- 300 mL Chicken or vegetable stock
- 4 Kaffir lime leaves Can substitute with lemon myrtle
- 1 tbsp Palm sugar
- 1 tbsp Fish sauce Vegetarian or vegan fish sauce
- Steamed rice to serve
Instructions
- Heat a drizzle of oil in large pan over medium-high heat. Finely chip onion and cook until translucent. While waiting for the onion to cook, prep and dice chicken thighs, coat with half of the amok curry blend.
- Add the coconut milk and the remainder of the curry powder to the pot and bring to a boil.
- Add the rest of the ingredients, stir well and bring to a boil.
- Lower heat and simmer for 20-30 min, until the potatoes are soft. Stir occasionally and season according to taste. (Use this time to cook your rice)
- Serve over steamed rice.