Amok Recipe Chicken


Amok is a traditional Cambodian dish that is known for its rich and aromatic flavors. This recipe for Amok Chicken is a delicious and easy way to experience the authentic taste of Cambodia in your own kitchen. The dish features tender chicken cooked in a flavorful coconut curry sauce, and is typically served with steamed rice. With a prep time of 15 minutes and a cook time of 30 minutes, you can have this mouthwatering dish on the table in no time.


  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Amok paste (available at Asian grocery stores or online)
  • 1 can (14 ounces) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped (for garnish)


  1. In a large bowl, combine the chicken pieces and Amok paste. Mix well to ensure the chicken is evenly coated. Set aside to marinate for 10 minutes.
  2. In a separate bowl, whisk together the coconut milk, fish sauce, palm sugar, and lime juice until well combined. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
  4. Add the marinated chicken to the skillet and cook until browned on all sides, about 5 minutes.
  5. Reduce the heat to low and pour in the coconut milk mixture. Stir well to combine.
  6. Add the sliced bell pepper and onion to the skillet. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Remove from heat and