750gm (about 1.5lbs) skinless chicken, cut into bite-sized pieces
1 teaspoon fresh or tinned green peppercorns, crushed
2 tablespoons plain flour
100ml peanut oil
2 tablespoons red curry paste
1 cup coconut milk
1 tablespoon sugar
2 tablespoons fish sauce
60gm (about 2oz) roasted peanuts
Chopped fresh basil leaves
Rub the chicken with the peppercorns and toss in flour
Heat the peanut oil in a wok until it's fairly hot, then stir-fry the chicken
until it's well coloured and nearly cooked
Remove the chicken to a platter and set aside (see Tip! below)
Pour away most of the oil and reheat the wok if necessary
Add the curry paste and stir fry for a further 2 minutes
Add the coconut milk, sugar, fish sauce and peanuts and stir well for 5
minutes
Return the chicken to the wok and toss in the curry sauce until the whole
mix is thoroughly hot
Turn out onto a platter and garnish with basil
Chris says: This great recipe was was submitted
to us by Denise Spencer of Ocean Shores in New South Wales, Australia.
And if you love curries as much as we do, we think you really should give
this one a try it's really fantastic!
If you want to partly prepare this meal beforehand - say, in the morning
before you go to work so that you can come home to a great, easy-to-prepare
dinner - the chicken can be refrigerated for several hours after its initial
cook-up in the wok. However, you shouldn't wash the wok! Cover it with a
clean cloth instead and set it aside. This helps preserve the great flavours.