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Penang Style Chicken with Green Peppercorns and Pumpkin

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Recipe not tested
Penang Style Chicken with Green Peppercorns and Pumpkin Recipe not tested
created: 2012/06/07 changed: 2012/06/19
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Ingredients

Portions4 portion(s)
  • 500g Chicken thigh fillets, cut into bite sized pieces
  • 2 teaspoons fresh or tinned green peppercorns,, crushed
  • 2 tablespoons vegetable oil
  • 1 can coconut milk, (400ml)
  • 30g red curry paste
  • 2 tablespoons palm sugar, shredded
  • 3 tablespoons fish sauce
  • 100g roasted, crushed peanuts
  • 250g lightly steamed pumpkin pieces
  • 1 bunch Thai basil leaves, (1 cup loosely packed)
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Recipe is created for
 
 Thermomix TM 31

Recipe's Preparation

  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.


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Recipe's preparation

  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.


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This recipe was created by a member of Recipe Community and has not been tested by Vorwerk Thermomix or Thermomix in Australia and New Zealand. Vorwerk Thermomix and Thermomix in Australia and New Zealand assume no liability, particularly in terms of quantities and success. Please always observe the safety instructions provided in the Thermomix product manual.
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COMMENTS (8)
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Yum!!

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This recipe is delicious. We have made it several times. I don't use the oil and i cook the pumpkin for a bit longer so it becomes part of the sauce otherwise the kids will leave it. Highly recommended.

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Thanks for this recipe it is fantastic.  Meets all my criteria which highly rated is quick and tasty.  Thanks very much!

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This comment comes from Germany. I loved this recipe. It doesn't take long to make, tastes fabulous. Since I made it today Monday, and din't get the chicken tigh, I just took turkey and it worked as well. I love Thai food, and we  don't have too many recipes of Asian food. I'll be looking for your next thai recipe!!! :)

 

Hi Belinda, I'm glad you liked it. I'm a big fan of Thai food and I hope to post some more recipes here soon.

Caroline  AMENDMENT   I just noticed that the ingredients list should have listed "fresh or tinned green peppercorns, crushed". I have now amended it.

This recipe is fabulous. I used dried black peppercorns and blitzed them first.  I then roasted and slightly chopped the nuts before starting the recipe.  It was delicious and the family loved it. Thank you!

This looks fabulous!  Beautiful photography as always Caroline.

Thermomix Head Office

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Looks great!