As a lover of Asian cuisine this chicken penang curry recipe for me is defiantly a favourite. It certainly 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.
Penang curry is a special variety of thai red curry, that incorporates a sweeter flavour and generally includes a peanut flavour. While chicken penang curries are most popular here in Australia, this curry is also frequently served with pork in Thailand. Common ingredients in a penang curry are dried chillis, galangal, lemongrass, shrimp paste, peanuts and lots of spices and hersb like coriannder root, corriander seeds, cumin and garlic.
Serves 4 people.
Chicken Penang Curry Recipe – Ingredients
- 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
- 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.
- 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.
Once cooked add the basil, stir until wilted and serve with rice.