Cambodian

Nom Ansom Chek with Coconut Milk

Name: Nom Ansom Chek with Coconut Milk
Total time: 35 min
Yield: 2 servings
Cuisine: Cambodian
Ingredients: 1 cup jasmine rice; 200g chicken breast; 1 cup coconut milk; 1 cup mixed vegetables (carrots, green beans, bell peppers); 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp vegetable oil; 1 tbsp chopped garlic

A Cambodian rice dish with coconut milk, chicken, and vegetables.

35 minutes2 servings

Nom Ansom Chek with Coconut Milk — Photo: Sharon Chen from Austin, United States · CC BY 2.0

Method

Cook jasmine rice as per package instructions and set aside.
Heat oil in a wok, add garlic and sauté for 30 seconds.
Add chicken and cook until nearly done, then add vegetables and stir-fry for 3-4 minutes.
Stir in coconut milk, soy sauce, and fish sauce. Mix well and combine with rice. Cook for 2-3 minutes until heated through.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Mains Chicken

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