This week Andrew has been cooking curry. This is a man who doesn’t like curry. A man who had to pant with the heat of a very mild curry we had in Wellington.
Last week neighbours from Wellington Marcus & Kirsty and their 2 sons were briefly in Vientiane while on a SE Asian holiday and it was lovely to briefly see them. They had just come from Cambodia and we talked about how much we had enjoyed the Amok curry there. When we were in Siem Reap we had a fantastic Amok at Le Tigre de Papiere restaurant and had wanted to return for more. But we were hampered by flooding and were limited to our hotel for the last 2 nights of our stay Flooding Siem Reap
The dish we had enjoyed was fragrant in flavour and not at all hot.
Having being reminded of Amok, Andrew decided we (me) should find the recipe and re-create it. Since then we have made it twice in less than a week. Andrew & chop ingredients, he stirs & I direct operations and occasionally yell.
Results have been great, but the 1st version was a little hot for Andrew’s sensitive mouth. Some panting at the table followed by 4 small bananas.
Therefore we needed to make it again, with less chilli.
This time it was not hot enough. But, applying a few lessons learned on the 1st attempt and it was even better than the 1st in terms of flavour.
So the 3rd time will be the charm! And we will cook it again before we head to Bangkok & NZ.
Recipe adapted from the Official Le Tigre de Papier’s cooking school in Siem-Reap
Ingredients List: Prepare and slice all the ingredients so the cooking process can be done in one uninterrupted process
2 Cloves of Garlic
1 thumb sized piece of fresh turmeric, peeled
2 stalks of Lemon grass
2 Shallots chopped up
1 small thumb sized piece of Ginger root
Small fresh chilli
Slice them all into smaller pieces and grind to a pulp in a mortar and pestle or food processor.
1 Onion sliced thinly
1 handful of Oyster mushrooms shredded by hand
1 Chicken Breast, thinly sliced
Slok gno leaves sliced into thin strips (a Cambodian herb, but on various websites 1 large leaf of silver beet or a few leaves of spinach are suggested as a substitute)
1 cup Coconut milk
1 teaspoon Salt
1 teaspoon Chicken Stock Power
1 teaspoon Sugar
Add 1 cup of coconut milk to a hot pan. Add the onions and amok paste. Soften and melt the onions but do not brown.
Add the chicken slices.
Stir for 2 minutes then add a cup of water if it’s too dry or less if it’s quite wet.
Add the slok gno leaves and more coconut milk for a thickened but light sauce consistency.
Add a teaspoon of salt, stock powder and sugar (do this to taste).
Serve with short grain or jasmine rice.
The cooking school has a video of this process on YouTube Chicken Amok