| | Green peppercorn chicken curry
Green peppercorn chicken curry
Green peppercorn chicken curry 4.3-5 9
  • Calories: 1744 kj
  • Fat: 29g
  • Carbohydrates: 7g

How to Make:

  1. To make the curry paste, place the chilli, galangal, lemongrass, lime leaves, shallots, shrimp paste, peppercorns and coriander in the bowl of a food processor and process until a paste forms.
  2. Heat a wok over medium-high heat. Add half the chicken and cook, turning, for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
  3. Add the onion and stir-fry for 2 minutes or until lightly brown. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the chicken, lime leaves, chicken stock and coconut milk and bring to a simmer. Reduce heat to low and cook for 20 minutes or until chicken is cooked through.
  4. Add the peppercorns, lime juice and fish sauce and stir to combine. Spoon among serving bowls and top with basil leaves. Serve immediately with steamed rice.
Time for preparing:
30 min.


  • 8 (about 800g) chicken thigh cutlets
  • 2 brown onions, cut into wedges
  • 4 kaffir lime leaves
  • 1 1/2 cups (375ml) Massel chicken style liquid stock
  • 400ml can coconut milk
  • 2 tablespoons green peppercorns in brine, drained
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • Thai basil leaves, to serve
  • Steamed jasmine rice, to serve
  • Green curry paste
  • 4 long green chillies, seeded, coarsely chopped
  • 1 tablespoon finely chopped galangal or ginger
  • 1 stalk lemongrass, white part only, finely chopped
  • 2 kaffir lime leaves
  • 2 purple Asian shallots, chopped
  • 2 teaspoons shrimp paste
  • 2 teaspoons green peppercorns, coarsely chopped
  • 4 coriander roots and stems, chopped
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