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Chicken Penang Curry w/ Peppercorns & Pumpkin

As a lover of Asian cuisine this dish for me is defiantly a favourite, a curry that punches out an abundance of flavour with the freshness of Thai ingredients and is a real crowd pleaser, would say it is a perfect dish for a dinner party as it will make you look like an Asian cuisine master.

Serves 4


  • 700g diced chicken thigh
  • 2 tbsp. green peppercorns
  • 2 cups steamed pumpkin pieces
  • 2 tbsp. vegetable oil
  • ½ cup coconut cream
  • ¼ cup red curry paste
  • 400ml coconut milk
  • 2 tbsp. palm sugar  
  • 3 tbsp. fish sauce
  • ½ cup crushed peanuts
  • 1 cup basil leaves


  1. Rub the chicken with crushed peppercorns, combine vegetable oil and coconut cream in a pot until sizzling, stirring constantly add curry paste and cook for around 5 minutes continuing to stir, add the chicken and stir until sealed.
  2. Add coconut milk, sugar, fish sauce, and peanuts and bring to the boil, stirring well add the pumpkin, stir until well coated and the chicken is cooked through.
  3. Once cooked add the basil, stir until wilted and serve with rice.

Tags: Poultry

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