Amok Chicken Skillet with Jasmine Rice

Name: Amok Chicken Skillet with Jasmine Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cambodian
Ingredients: 0.5 cup jasmine rice (uncooked); 1 tablespoon coconut oil; 0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 yellow onion (medium, thinly sliced); 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 1 tablespoon red curry paste (Thai-style); 0.5 can coconut milk (full-fat); 1 tablespoon fish sauce; 0.5 cup broccoli florets (fresh or frozen); 0.5 lime (cut into wedges); 2 tablespoon fresh cilantro (chopped)

A fragrant, quick version of Cambodian Amok, featuring tender chicken breast simmered in a coconut curry sauce, served with fluffy jasmine rice and sautéed broccoli.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Cambodian
Difficulty: Easy
Cost: $3.53/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

0.5 cup jasmine rice (uncooked)
1 tablespoon coconut oil
0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 yellow onion (medium, thinly sliced)
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
1 tablespoon red curry paste (Thai-style)
0.5 can coconut milk (full-fat)
1 tablespoon fish sauce
0.5 cup broccoli florets (fresh or frozen)
0.5 lime (cut into wedges)
2 tablespoon fresh cilantro (chopped)

Instructions

Cook the 1/2 cup jasmine rice according to package directions. While rice cooks, heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add the 1/2 pound chicken breast pieces and cook for 4-5 minutes, until lightly browned. Remove and set aside.
Add the 1/2 medium yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the 2 cloves minced garlic and 1 teaspoon grated fresh ginger; cook for 1 minute until fragrant.
Add the 1 tablespoon red curry paste to the skillet and cook for 1 minute, stirring constantly. Pour in the 1/2 can coconut milk and 1 tablespoon fish sauce. Bring to a gentle simmer.
Add the 1/2 cup fresh or frozen broccoli florets to the sauce and cook for 3-4 minutes, or until tender-crisp. Return the cooked chicken to the skillet, stirring to combine and heat through, about 1-2 minutes.
Serve the Amok chicken skillet immediately over the jasmine rice, garnished with 2 tablespoons chopped fresh cilantro if desired, and a 1/2 lime wedge for squeezing.

Notes

Adjust red curry paste to your desired spice level. For a richer flavor, toast a spoonful of chopped peanuts and sprinkle over before serving.

Nutrition (per serving)

Calories: 610
Protein: 40.5 g
Carbohydrates: 50.1 g
Fat: 28.5 g
Fiber: 5.8 g
Sodium: 1250 mg
Saturated Fat: 20.1 g
Sugar: 4.1 g
Cholesterol: 75 mg