Chicken Curry With Green Peppercorns And Pumpkin - cooking recipe

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

Preparation

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