adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green peppercorn chicken curry
Green peppercorn chicken curry
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Experience the richness of peppers in this delightful dish.
Ingredients:
  • 8 (about 800g) chicken thigh cutlets
  • 2 brown onions, cut into wedges
  • 4 makrut lime leaves
  • 375ml chicken stock
  • 400ml can coconut milk
  • 40.00 ml green peppercorns in brine, drained
  • 21.00 gm lime juice
  • 24.40 gm fish sauce
  • Thai basil leaves, to serve
  • Steamed jasmine rice, to serve
  • 4 long green chillies, seeded, coarsely chopped
  • 20.00 ml finely chopped galangal or ginger
  • 1 stalk lemongrass, white part only, finely chopped
  • 2 makrut lime leaves
  • 2 purple Asian shallots, chopped
  • 12.20 gm shrimp paste
  • 2 tsp green peppercorns, coarsely chopped
  • 4 coriander roots and stems, chopped
Instructions:
  • In a food processor, blend chilli, galangal, lemongrass, lime leaves, shallots, shrimp paste, peppercorns, and coriander until a smooth paste forms for the curry.
  • Heat a wok over medium-high heat, then cook the chicken in two batches for 2-3 minutes until golden, transferring each batch to a plate after cooking.
  • Sauté the onion until lightly browned, then add the curry paste and cook until aromatic. Stir in the chicken, lime leaves, chicken stock, and coconut milk. Simmer gently for 20 minutes until the chicken is fully cooked.
  • Combine peppercorns, lime juice, and fish sauce in the mixture. Distribute into serving bowls and garnish with fresh basil leaves. Serve promptly with steamed rice.

Similar Recipes