Cambodian Amok Style Chicken Skewers
Starter | with a Fragrant Coconut Sauce
- Wheat
- Cereals containing gluten
- Soya
Amok is a Cambodian dish, traditionally made with fish. It's cooked in a creamy, aromatic curry sauce of coconut milk, lemongrass, and spices and is often served in banana leaf cups. It has a rich, fragrant flavour with a delicate balance of sweetness and spice. Using local ingredients like coconut milk and fragrant herbs, Amok showcases the country’s emphasis on fresh, bold flavours. For those who love curry-style dishes, Amok provides a gentler, more aromatic alternative with a delicate texture and vibrant flavours. It's a must-try for anyone seeking a flavourful and authentic introduction to Cambodian cuisine!
Ingredients
22 grams
Ginger, Garlic & Lemongrass Puree
2 unit(s)
British Chicken Breasts
1 sachet(s)
Ground Turmeric
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
180 milliliter(s)
Coconut Milk
1 unit(s)
Red Chilli
4 unit(s)
Bamboo Skewers
Not included in your delivery
¼ tsp
Salt
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Soak 4 skewers in cold water (this will prevent them from burning). TIP: Keep the remaining skewers for another recipe.
c) Meanwhile, combine in a medium bowl the ground turmeric, ginger, garlic & lemongrass paste, soy sauce and coconut milk.
d) Pop two thirds of the coconut milk mixture into a small saucepan and set aside for now.
a) Cut the chicken breasts into 3cm chunks, then add to the bowl of coconut sauce. Season with pepper, then toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Thread the chicken pieces onto the skewers. Transfer the skewers to a lightly oiled baking tray and pour over any remaining sauce from the bowl.
c) Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, thinly slice the red chilli.
b) When the skewers have 5 mins remaining in the oven, pop the saucepan of coconut amok style sauce onto medium high heat. Bring to the boil and simmer to thicken, 2-3 mins.
c) Once the chicken is cooked, spoon the coconut amok style sauce onto your serving platter, spreading it to the edges of the platter.
d) Pop your chicken skewers on top of the sauce, then sprinkle over the chilli to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Suggestions: Pour the sauce over the skewers after cooking for a moister dish, rather than laying the skewers on top of the sauce.
