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Cambodian White Pepper Coconut-Curry Chicken (Amok)

Cambodian White Pepper Coconut-Curry Chicken (Amok)

By Courtney HillJune 3, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

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.

Tip

Don't forget to stir the coconut milk to blend in the fat that separates to the top. Don't use light coconut milk, as its flavor and consistency are too thin and watery.

Ingredients
  • 3

    tablespoons white peppercorns

  • 1½

    -pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • Kosher salt

  • ¼

    cup grapeseed or other neutral oil

  • 6

    medium garlic cloves, smashed and peeled

  • 2

    stalks lemon grass, trimmed to the lower 5 or 6 inches, dry outer layers discarded, thinly sliced

  • 2

    -inch piece fresh ginger (about 1 ounce), peeled and thinly sliced

  • 2

    teaspoons grated lime zest, plus lime wedges to serve

  • 1

    teaspoon ground turmeric

  • 1

    -pound eggplant, trimmed and cut into 1-inch chunks

  • 3

    tablespoons white sugar

  • 3

    tablespoons fish sauce

  • 13½

    -ounce can coconut milk

  • 1

    -pound sweet potato, peeled and cut into 1-inch chunks

Step 1

Using a mortar pestleor spice grinder, coarsely crack the peppercorns; do not crush or grind to a powder.

In a medium bowl, combine the chicken with 1 tablespoon cracked peppercorns and 2 teaspoons salt; toss to combine, then set aside.

Step 2

In a Dutch oven over medium, combine the remaining peppercorns and oil.

Cook, stirring, until sizzling and fragrant, about 3 minutes. Remove from the heat and cool slightly, about 5 minutes.

Step 3

In a food processor,combine the garlic, lemon grass, ginger, lime zest, turmeric and the peppercorns with their oil; reserve the Dutch oven. Process until finely chopped, scraping the bowl as needed, about 1 minute.

Transfer to the Dutch oven and cook over medium, stirring often, until fragrant and begins to stick to the bottom of the pot, about 4 minutes.

Step 4

Add the eggplant,sugar and fish sauce, then cook, stirring often, until the eggplant begins to release some of its moisture, about 2 minutes.

Add the coconut milk, stirring to scrape up any browned bits, and bring to a simmer. Stir in the chicken and sweet potato.

Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the sweet potato meets no resistance, 30 to 35 minutes. Taste and season with salt. Serve with lime wedges.

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