This is a rich and flavoursome curry. The roast pumpkin cooks away, giving this dish a beautiful bright orange colour and sweet flavour. Green peppercorns are available in small cans at most supermarkets, or in larger bottles at Asian grocers. (Serves 4 - 6)

 

Ingredients

1 kilogram skinless chicken breast meat, finely sliced

2 teaspoons green peppercorns, crushed

¼ cup peanut oil

2 cups pumpkin, peeled, seeded and cubed 

2 cups coconut cream (do not shake the can)

½ cup gluten-free red curry paste

2 tablespoons palm sugar (or 2 tablespoons brown sugar)

3 tablespoons fish sauce

1 cup roasted cashews, crushed

1 cup fresh sweet basil leaves, roughly torn

4 cups cooked jasmine rice, for serving

1 serving roti 

1 serving cucumber & yoghurt raita

 

Method

1. Rub crushed green peppercorns over chicken slices in a large mixing bowl.

2. Heat peanut oil in a large frypan over medium heat, add pumpkin cubes and cook until golden brown; set aside.

3. Add chicken to the same frypan and stir-fry until just cooked; remove chicken and set aside.

4. Scoop thick coconut cream off the top and add to the same frypan; heat until sizzling.

5. Add curry paste, and simmer for 5 minutes until fragrant.

6. Add palm sugar (or brown sugar), fish sauce, cashews, chicken and roast pumpkin; stir well. Cover and simmer over low heat for 30 minutes.

7. Add torn basil leaves and stir until wilted.

 

Serve with steamed jasmine rice, homemade roti and cucumber & yoghurt raita.