Asian Spicy Recipes - Amok Moan (Coconut Chicken Curry Parcels)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF CAMBODIA

Amok Moan (Coconut Chicken Curry Parcels)

Ingredients

2 cloves

5cm

2 tbsp

1/2 tsp

2 tbsp

1 tbsp

1/2 tsp

400 gm

4-8

350 gm

Garlic (chopped)

Red onion (chopped)

Fresh root ginger (chopped)

Lemon grass (chopped) (or 2 tsp ground lemon grass)

Turmeric (grounded)

Curry powder

Fish sauce

Sugar

Salt

Tin coconut milk

Banana leaves (or 8 large dark green cabbage leaves)

Boneless chicken breasts (cut into very thin slices about 2.5 cm long)

Method

Place the garlic, onion, ginger, lemon grass, turmeric, curry powder, fish sauce and sugar in a blender or food processor and process until well blended
Add the coconut milk and process again until thoroughly mixed
Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring and continue to cook gently for about 10 minutes until thickened
Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm square
Place the chicken in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well
Set the remaining sauce aside
Place 1/8th of the chicken mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under
Steam the parcels for 1 hour
5 minutes before the end of the cooking time, gently reheat the remaining sauce
To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the openings

Serve immediately with rice