Chicken with Amok Seasonings

2 cloves garlic
1 onion
5 cm ginger
2 tbsp lemon grass
1/2 tsp tumeric
1/2 tsp amok spices
2 tbsp fish sauce
1 tbsp sugar
1/2 tsp salt
400g coconut milk
2 sliced chicken breasts

Put the garlic, onion, ginger, lemon grass, tumeric, amok spices, sugar, salt and coconut milk into a blender. Blend until well combined. Transfer to a saucepan, add the fish sauce. Bring to the boil and simmer for 10 minutes until thickened. Add the chicken and simmer until cooked through. Serve with rice.



Amok is supposed to be wrapped in banana leaves and steamed but I thought it was too much faff so I decided to cook it in a pan. It's probably not very authentic but it was still tasty!