Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
In this episode, Christopher Kimball travels to Chiang Mai, Thailand, where he learns how to transform a simple bowl of broth and rice into an explosion of flavors and textures. Back in the kitchen, Chris and Milk Street Cook Catherine Smart draw on that flavorful palette as they make Thai Rice Soup (Khao Tom). Next, Milk Street Cook Matthew Card shows us how to make Thai Stir-Fried Spinach with just a few simple ingredients. To end the show, Milk Street Cook Rayna Jhaveri makes an easy Thai Beef Salad (Yam Neua).