Chicken Curry With Green Peppercorns And Pumpkin

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g chicken thigh pieces, cut into bite sized portions
• 2 teaspoons tinned green peppercorns, crushed
• 2 tablespoons vegetable oil
• 400 ml coconut milk
• 1/4 cup red curry paste
• 2 tablespoons palm sugar
• 3 tablespoons fish sauce
• 3/4 cup peanuts, roasted and crushed
• 2 cups pumpkin, lightly steamed
• 1 cup thai basil

Recipe

• 1 rub chicken pieces with crushed peppercorns.
• 2 combine vegetable oil and the thick coconut cream from top of the can in a wok.
• 3 stirring constantly, heat until sizzling.
• 4 add curry paste and cook, stirring until fragrant for about 5 minutes.
• 5 add chicken and stir until sealed, about 5-7 minutes.
• 6 add remaining coconut milk, sugar, fish sauce and peanuts and bring to the boil, stirring well.
• 7 add pumpkin pieces and simmer until well coated with the sauce and cooked through, about 5 minutes.
• 8 add basil leaves and stir until wilted.