CHICKEN PENANG CURRY
You can serve pappadums instead of roti if you prefer.
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)
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
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.