Preparation time
0min
Total time
0min
Portion
4
portion(s)
Level
--
Ingredients
- 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)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Rub chicken pieces with crushed peppercorns.
- 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.
- Add curry paste and cook for 5 minutes/100 degrees/speed 2.
- Add chicken and cook for 5 minutes/100 degrees/reverse + soft speed.
- Add remaining coconut milk, sugar, fish sauce and peanuts and cook for 5 minutes/100 degrees/reverse + soft speed.
- Add pumpkin pieces and cook for 4 minutes/100/degrees/reverse + soft speed.
- Add basil leaves and stir through with spatula.
- Transfer to serving platter and serve with steamed jasmine rice.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Yum! Quick and easy curry that didn’t disappoint. It will be a regular recipe in our household
OMG delish!!! I made the red curry paste instead of buying it..so worth the effort.
Keep in mind a tin of Ayam coconut milk is 270 mls luckily I read it again as I had in my mind only a tin whereas it needed 400 mls.
Very yum! Great recipe
Very yum! Great recipe
To die for! Yum! Made a lot of sauce, might try thickening it a little but the flavour was delish. Thanks for sharing, can't wait to make again.
Best recipe on here, unbelievably good !!!
Yum! Made my own curry paste in the thermie. Seriously delicious!
WOW!! never buying takeaway again
LOVE LOVE LOVE this authentic recipe. It was not a drama to find green peppercorn in Woolies supermarket in a tiny tin, i did follow Liem's comment and cooked the pumpkin for a tad longer so that it became part of the sauce. Our personal taste would be to add 60gms of red curry paste rather than 30, or add some seriously hot chilli to give it a real kick. Now that i've tried and tested it i'm going to tweek it and impress the neighbours one night.
Loved.. Loved.. Loved this dish.
Thank you.
Penang style chicken with green peppercorns & pumpkin - Delicious! Such a tasty and moreish dish! I used whole roasted peanuts and they worked well. Thanks for sharing! Looking forward to trying more of your recipes!
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