Tuesday, 24 April 2012

Penang Style Chicken with Green Peppercorn and Pumpkin

Here's another one of my favourite Thai dishes. The flavours here just pop in your mouth!


Ingredients:
500g chicken thigh fillets, cut into bite sized pieces
2 teaspoons fresh or tinned green peppercorns, crushed
2 tablespoons vegetable oil
400ml can coconut milk
30g red curry paste
2 tablespoons palm sugar, shredded
3 tablespoons fish sauce
100g roasted, crushed peanuts
250g lightly steamed pumpkin pieces
1 cup loosely packed Thai basil leaves

Method:
  1. Rub chicken pieces with crushed peppercorns.
  2. Place the vegetable oil and the thick coconut cream from the top of the can into the TM bowl and cook for 2 minutes/100 degrees/speed 2.
  3. Add curry paste and cook for 5 minutes/100 degrees/speed 2.
  4. Add chicken and cook for 5 minutes/100 degrees/reverse + soft speed.
  5. Add remaining coconut milk, sugar, fish sauce and peanuts and cook for 5 minutes/100 degrees/reverse + soft speed.
  6. Add pumpkin pieces and cook for 4 minutes/100/degrees/reverse + soft speed.
  7. Add basil leaves and stir through with spatula.
  8. Transfer to serving platter and serve with steamed jasmine rice.

2 comments:

  1. This looks so delicious , I must cook for my husband while hes home. You say lightly steamed? is that par cooked? just like half steamed. Thanks so much Sam

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