Cambodian chicken amok is a gently steamed coconut curry custard, flavored with kroeung, the fragrant lemongrass-based paste used in many Khmer dishes. Chicken thighs stay tender in the rich, savory mixture, which is traditionally steamed in banana-leaf cups and served with rice; family and regional versions vary in their seasonings and texture.
Ingredients
- 2 stalks lemongrass, tender inner parts only, thinly sliced (about 1 oz / 30 g)
- 1 tablespoon chopped fresh galangal (12 g); use fresh ginger if necessary, knowing it will taste warmer and less piney
- 1 teaspoon ground turmeric (3 g), or 1 tablespoon finely grated fresh turmeric (8 g)
- 1 small shallot, peeled and chopped (about 1 oz / 25 g)
- 2 garlic cloves, peeled (6 g)
- 1 teaspoon finely grated kaffir lime zest (2 g); ordinary lime zest is a practical substitute, with a less floral aroma
- 1 small red chili, seeded for a milder paste, or ½ teaspoon chili flakes (about 5 g fresh chili; optional)
- 1 tablespoon water (15 ml), as needed to help blend the kroeung
- 1½ lb boneless, skinless chicken thighs, cut into thin strips about ½ inch wide (680 g)
- 1 cup coconut milk, well stirred (240 ml)
- ½ cup coconut cream (120 ml); use the thick top of a chilled can of coconut milk if unavailable
- 1 large egg (about 50 g, without shell)
- 1 tablespoon fish sauce (15 ml)
- 1 teaspoon palm sugar or light brown sugar (4 g)
- 1 teaspoon prahok, finely mashed (5 g, optional); this Cambodian fermented fish paste adds a deep savory note. Omit it if unavailable, and add another ½ teaspoon fish sauce to taste.
- 4 banana-leaf pieces, each about 8 by 10 inches (20 by 25 cm), plus a few narrow strips for tying if desired; use four 6-ounce ramekins (175 ml) instead if leaves are unavailable
- 2 kaffir lime leaves, central ribs removed and leaves sliced very finely (about 2 g), for garnish; omit if you cannot find them
- 2 tablespoons thinly sliced scallion greens (about 10 g), for garnish
- 4 cups steamed jasmine rice, for serving (about 720 g cooked)
Instructions
- Make the kroeung. Pound the lemongrass, galangal, turmeric, shallot, garlic, lime zest, and chili in a mortar until finely crushed and paste-like, about 8 to 10 minutes. A small food processor works too; scrape down the sides and add the measured tablespoon of water if the blades need help. The paste should be fragrant and fairly smooth, though a little texture is normal. If using prahok, mash it into the paste now.
- Prepare the steamer and cups. Set a steamer basket or rack in a large pot with enough water below it that the water will not touch the cups. Bring the water to a simmer while you prepare the chicken. If using banana leaves, wipe them clean, briefly pass each piece over a low gas flame or dip it in hot water until pliable, then shape each into a cup by folding the sides and securing them with toothpicks or short leaf strips. Handle warmed leaves gently so they do not split. Set them in a shallow heatproof dish or directly in the steamer basket. If using ramekins, set them out without the leaves.
- Mix the amok. In a medium bowl, whisk the coconut milk, coconut cream, egg, fish sauce, and sugar until evenly combined. Stir in the kroeung, then fold in the chicken strips until every piece is coated. The mixture will be loose and creamy rather than thick like a paste. Divide it evenly among the four banana-leaf cups or ramekins, leaving a little room at the top. Sprinkle the lime leaves over the portions if using.
- Steam until safely cooked. Carefully arrange the cups in the steamer, cover with a lid, and steam over a steady simmer for 25 minutes. Keep the lid on as much as possible; check the pot once and add hot water if it is running low. The custard should look just set at the edges with a slight wobble in the center. Check the thickest chicken pieces with a food thermometer: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If any piece is below that temperature, cover and steam for another few minutes, then check again.
- Rest and serve. Turn off the heat and let the cups stand in the covered steamer for 5 minutes. Lift them out carefully, as the cups and their juices will be hot. Scatter with scallion greens and serve warm with steamed jasmine rice. Set banana-leaf cups on small plates, or serve ramekins as individual portions.
Tips
- Make the paste fine enough. Lemongrass can remain stringy if it is only roughly chopped. Remove the dry outer layers, use the tender inner stalk, and pound or process until the fibers are very short. If your processor cannot manage a small batch, double the paste ingredients and freeze the extra.
- Keep the chicken pieces consistent. Thin strips around ½ inch wide cook evenly in the custard. Larger chunks may take longer to reach 165°F (74°C), while tiny pieces can become dry before the custard sets.
- Use coconut cream for a richer finish. Coconut milk alone works if that is what you have, but the result will be looser and less silky. Shake or stir canned coconut milk before measuring so the liquid and cream are evenly distributed.
- Do not let the cups sit in the water. The amok should steam, not boil. Keep the water below the rack, maintain a gentle simmer, and top up with hot water if needed. If using banana leaves, warming them first makes them flexible and much less likely to tear.
Serving Suggestions
Serve each portion with a mound of jasmine rice, which catches the coconut custard and its aromatic juices. For a simple meal, add cucumber slices, lightly blanched greens, or a crisp salad dressed with lime. These fresh, uncomplicated sides balance the creamy texture without competing with the lemongrass, galangal, and lime in the amok.
For a more traditional presentation, bring the banana-leaf cups to the table and let each person spoon the amok onto rice. The leaves are serving vessels, not something to eat. If you used ramekins, loosen the custard around the edge with a spoon and serve it directly from the dish; it is delicate and does not need to be unmolded.
Variations
Adjust the heat: Leave out the chili for a mild version, or add another small chili to the kroeung if you like a clearer kick. Chili heat varies, so start modestly and serve sliced chili at the table for anyone who wants more.
Try another protein: Firm white fish is common in Cambodian amok, but it cooks faster than chicken. For a fish version, cut 1½ pounds (680 g) of firm fish into bite-size pieces and steam until the fish reaches 145°F (63°C), checking the thickest piece with a thermometer. Shrimp can also be used; cook until opaque and curled, checking that the center reaches 145°F (63°C). Do not use the chicken timing blindly for seafood.
Make it without banana leaves: Ramekins are a practical substitute and give the same steamed custard flavor, though they lack the faint leafy aroma and traditional look. A heatproof shallow bowl can work too, but the deeper the vessel, the longer the center may take to cook; verify the chicken temperature rather than relying only on appearance.
Choose your savory seasoning: Prahok gives the curry a distinctive fermented depth, but it is potent and not essential for a home version. If you omit it, use the small extra measure of fish sauce in the ingredient list. Avoid adding a large amount of fish sauce at once, since its saltiness becomes more noticeable as the custard steams.
Storage and Reheating
Cool leftover amok promptly and refrigerate it within 2 hours of cooking. Transfer it from banana leaves to a covered, shallow container, or cover the ramekins once they have cooled enough to handle. Refrigerated leftovers keep for 3 to 4 days. For longer storage, freeze in airtight portions for up to 2 months for best texture; coconut-based custards may separate slightly after thawing, but stirring the sauce gently can help.
Thaw frozen portions overnight in the refrigerator. Reheat covered in a microwave in short intervals, or gently in a covered dish in a steamer, until the center reaches 165°F (74°C). Check with a food thermometer, especially in the middle of a thick portion. Reheat only what you plan to eat, since repeated heating can make the chicken dry and the custard grainy.
Frequently Asked Questions
What does “amok” mean in this recipe?
Amok refers to a Cambodian preparation in which curry-seasoned ingredients are combined with coconut and gently steamed, often into a soft, custard-like dish. Fish amok is especially well known, while chicken and other versions are also made. The exact paste, seasoning, and texture can differ from household to household.
Is chicken amok supposed to be firm or saucy?
It should be gently set, with a tender custard that holds together loosely and remains moist. It is not meant to be a dry baked casserole or a thin soup. A slight wobble in the center after steaming is normal; the chicken’s safe temperature, not the custard’s firmness alone, determines when it is done.
Can I use store-bought curry paste instead of making kroeung?
You can use a mild Cambodian kroeung paste if you can find it. Thai red curry paste is a convenient alternative, but it brings a different chili and spice profile and may be saltier, so start with about 2 tablespoons and reduce the fish sauce until you taste the mixture. It will still make a pleasant coconut curry, but its flavor will not be the same as this lemongrass-and-galangal paste.
Can I make the amok mixture ahead?
You can prepare the kroeung up to 2 days ahead and keep it covered in the refrigerator, or freeze it for up to 2 months. For the best texture and safe handling, combine the raw chicken with the coconut and egg shortly before steaming rather than leaving the complete mixture in the refrigerator for an extended period. The measured cooking time begins once the steamer is ready and the filled cups go in.
Why did my custard split or turn watery?
A vigorous boil, an uncovered steamer, or cooking far beyond the point when the chicken reaches 165°F (74°C) can make the coconut-and-egg mixture separate. Keep the steam gentle and the lid on, and check the chicken temperature rather than adding extra cooking time automatically. A little liquid in the bottom of a banana-leaf cup is normal; stir it into the rice when serving.
Do I have to use prahok?
No. Prahok is a traditional fermented fish ingredient that gives a distinctive savory depth, but it can be hard to find and its flavor is strong. Leave it out and add the small extra amount of fish sauce listed in the ingredients. Taste the finished dish with rice before adding any more salt, because both fish sauce and prahok are salty.
Related
- Cambodian Hot Pot (Ya Hon) with Coconut Curry Broth
- Cambodian Ginger Chicken Recipe with Fresh Ginger
- Cambodian Happy Pizza: A Cannabis-Free Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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