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!

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

  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.


  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