Banana Flowers with Coconut Chicken
Banana Flowers with Coconut Chicken is a delightful Khmer Krom country dish that embodies simplicity and deliciousness. This dish features tender chicken chunks cooked in a flavorful broth infused with coconut milk and a touch of pahok pickle fish, creating a unique and satisfying taste.
To prepare this dish, start by heating vegetable oil in a soup pot and sautéing minced garlic, chopped yellow onion, and de-boned chicken thighs. The chicken is then seasoned with fish sauce, sugar, and black pepper, creating a savory foundation for the dish. The addition of coconut milk and water contributes richness and depth to the broth.
The star ingredient, banana flowers, is added to the pot, bringing a unique texture and subtle flavor to the dish. Along with banana flowers, fresh or frozen lemongrass, kaffir lime leaf, and chopped hot chili peppers are included, infusing the soup with aromatic and spicy notes. The creamy pickle fish paste, known as pahok, is introduced as the final seasoning, providing a distinctive and pungent element to the overall flavor profile.
Banana Flowers with Coconut Chicken is best enjoyed hot and served with rice. This Khmer Krom country food offers a harmonious blend of textures and tastes, making it a delicious and comforting choice for those seeking a taste of authentic Cambodian cuisine.
|2 tablespoons of vegetable oil|
|3 cloves garlic, minced|
|1 small yellow onion, chopped|
|3 large chicken thighs, de-bones and cut chunks bite sizes|
|2 tablespoons of fish sauce|
|1/2 tablespoon of sugar|
|1/4 teaspoon of black pepper|
|1/2 cup of coconut milk|
|2 cups of water|
|1 banana blossom, removes banana flowers, washed and drained|
|1 stalk fresh or frozen lemon grass , cut 3 inches in length|
|2 kaffir lime leaf|
|4 chopped hot chili pepper, or to your taste(option)|
|1 tablespoon of creamy pickle fish paste|
Directions to make Banana Flowers with Coconut Chicken
- Pre-heat a soup pot.
- When soup pot is hot, add oil, garlic, onion and chicken, stirs well.
- Add fish sauce, sugar, black pepper, coconut milk and water, stirs well.
- Add banana flowers, lemon grass, kaffir lime leaf, and chili pepper, simmering till the meat tender.
- Seasoning with *pahok* pickle fish.
Serve hot with rice.
Enjoy it with me
Related: Khmer Krom Chicken Stew
Serving Size: 2
Calories Per Serving: 753