Chicken Curry With Green Peppercorns And Pumpkin Recipe

Name: Chicken Curry With Green Peppercorns And Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g chicken thigh pieces, cut into bite sized portions, 2 teaspoons tinned green peppercorns, crushed, 2 tablespoons vegetable oil, 400 ml coconut milk, and more.

Yes, Chicken Curry With Green Peppercorns And Pumpkin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry With Green Peppercorns And Pumpkin

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