Cambodian Chicken Amok

1 cup jasmine rice
Amok Paste:--
3 tbsp lemongrass, chopped
4 mint leaves, chopped
1 tbsp ginger, minced
1 shallot, minced
2 garlic cloves, sliced
1 red chilli sliced thinly, seeds removed
1 tsp turmeric, ground
1 tsp SIDS SALT & PEPPER
1 tbsp water
1 tbsp coconut milk
1 tsp raw sugar
Chicken:--
500 g chicken breast boneless, skinless, cubed
385 g can coconut milk
1 tsp SIDS CRAZY LEMON
1 tbsp fish sauce
2 tsp lime zest, for garnish

Prepare jasmine rice according to package instructions. While the rice is cooking, prepare the rest of the dish.
Amok Paste: Place all the ingredients in a mini chopper and blend thoroughly for about 2 minutes. If you prefer the old way, use a mortar and pestle. The paste will flow like a slurry with the added liquid. Add a little more water if your paste is too thick.
Chicken: In a bowl, whisk together the coconut milk, SIDS CRAZY LEMON and fish sauce then set aside.
In a deep non-stick frypan or wok, stir fry the chicken until done then transfer chicken to a plate.
In the same frypan/wok, heat paste on medium until it becomes fragrant, about 3-4 minutes. Add coconut milk mixture, and stir to combine.
Slurry to Thicken the Sauce: Mix 2 tsp of cornflour with 2 tbsp of the sauce. Whisk together in a small bowl. Place the sauce and cornflour mixture (roux) back in the sauce and stir continuously until it has reached nappe consistency.
Once the sauce has thickened, add the chicken back in and simmer for 10 minutes.
Serve with jasmine rice and garnish chicken with lemon zest.