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The Milk Street Cookbook

The Milk Street Cookbook - Sillo

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Coarsely ground peppercorns add as much texture as taste to two chicken dishes

Cambodian White Pepper Coconut-Curry Chicken (Amok)

50 minutes (20 minutes active)

Cambodian White Pepper Coconut-Curry Chicken (Amok)

Amok—the national dish of Cambodia—traditionally is made with fish or chicken and coconut cream steamed in banana leaves. Our easy-to-make version simmers chicken thighs, eggplant and sweet potato on the stovetop to create an equally delicious result. Slightly earthy, subtly sweet white peppercorns are an important flavor component in this dish. Rather than dry-toast the peppercorns, we coarsely crack them, then bloom them in oil before pureeing with aromatics to make a bold paste that serves as the flavor base for the curry. Serve with with steamed rice to balance the richness of the sauce.

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OCTOBER 2019
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET, WORK SHARP CULINARY E5 ELECTRIC BELT-STYLE KNIFE SHARPENING SYSTEM, WORKSHARP E5 UPGRADE KIT

For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

$359.80 VALUE

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