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Ingredients
  • 5.3 oz boneless, skinless chicken breast, cut into chunks
  • ½ onion, diced
  • ¾ oz mushrooms, sliced
  • ¼ oz noni leaves (spinach or chard is a good substitute)
  • 1 tbsp corn oil
  • Fresh coconut, for serving (optional of course, a bowl works just fine)
  • Seasoning
  • 1 tsp palm sugar
  • 1 tsp fish sauce
  • ½ tsp chicken bouillon
  • 3 tbsp coconut milk + extra for serving
  • Pinch of salt
  • ¼ cup vegetable stock
  • Amok Paste
  • 3 stalks lemongrass
  • 2 cloves garlic
  • 2 shallots
  • 3 kaffir lime leaves (fresh leaves can be found at most International markets or substitute about 2 tsp of lime zest)
  • 5 ¼ tsp turmeric
  • 1 ¾ tsp white turmeric
  • 3 tsp chopped peanuts
  • ¼ oz galangal (can be found at most International markets or substitute ginger root)
  • Tools
  • Mortar and pestle or small food processor
  • Large saucepan
  • Cutting board
  • Knife
Steps
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