Description
Amok curry recipe brings Cambodia’s classic steamed coconut curry to your kitchen—silky, aromatic, and gently set like custard. Built on a fresh kroeung paste (your house curry spice recipe) and finished with chicken or firm white fish, it’s authentic yet weeknight-simple.
Ingredients
Kroeung (Spice Paste)
- 3 tender lemongrass stalks, finely sliced (inner parts only)
- 4 small shallots, chopped (about ½ cup)
- 3 garlic cloves, minced
- 1 inch galangal, grated (or ¾ inch ginger)
- 1 inch fresh turmeric, grated (or ¾ tsp ground)
- 4 kaffir lime leaves, finely sliced (or 1 tsp lime zest)
- 1 fresh red chili (or 2 tsp mild chili flakes)
- ½ tsp salt
Curry Base
- 1 can (14 oz / 400 ml) coconut milk (reserve 2 tbsp for topping, optional)
- 2 large eggs, lightly beaten
- 1 tbsp certified fish sauce or soy sauce
- 1 tbsp palm sugar (or brown sugar)
Protein
- 1 lb (450 g) boneless skinless chicken thighs, thinly sliced
- or 1 lb (450 g) firm white fish, in 1-inch pieces
To Assemble / Steam
- Banana leaves (optional) or 4 small heatproof bowls/ramekins
Garnish
- Thin slivers of red chili, kaffir lime leaf chiffonade, steamed jasmine rice
Instructions
➊ Make the paste
Blend all kroeung ingredients to a smooth, fragrant paste (add 1–2 tsp water if needed).
➋ Mix the custard base
Whisk coconut milk, eggs, fish/soy sauce, and palm sugar until smooth. Stir in the kroeung to form a glossy sauce — this is your curry spice recipe in action.
➌ Prep the protein
Season chicken or fish with a pinch of salt. If using chicken, slice thin so it cooks evenly.
➍ Assemble
Line bowls with banana leaves (optional). Divide protein among bowls and pour over the curry base. Spoon the reserved 2 tbsp coconut milk on top (optional).
➎ Steam
Steam, covered, over gently simmering water for 20–25 minutes, until just set and the center barely jiggles; chicken or fish should be cooked through.
➏ Finish & serve
Rest 5 minutes. Garnish with chili and kaffir lime leaf. Serve warm with jasmine rice or soft bread.
Notes
- Red chicken variation: For that “chicken curry recipe red” look, add 1 tsp Kashmiri chili powder to the custard base.
- No banana leaves? Steam in ramekins, or bake in a water bath at 350°F / 175°C for 25–30 minutes until just set.
- Storage: Refrigerate up to 4 days; freeze up to 2 months. Reheat gently until steaming hot.
- Serving ideas: Steamed jasmine or sticky rice, or soft roti/naan.
- Prep Time: 20 mins
- Cook Time: 25–30 mins
- Category: Main Course
- Method: Steamed (banana leaf or ramekins)
- Cuisine: Cambodian (Khmer)
Nutrition
- Serving Size: 1½ cups (curry + protein)
- Calories: 480
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 165 mg
Keywords: Coconut milk, chicken breast, jasmine rice, fish sauce,