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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.
tablespoons white peppercorns
-pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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