Course: Dinner, Main Course
Cuisine: Cambodian
Diet: Vegetarian
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
Print Recipe
- 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
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.