- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Advanced
Humble pepper was once known as ‘black gold’ – discover why with this delicious dish.
Ingredients
- 8 (about 800g) chicken thigh cutlets
- 2 brown onions, cut into wedges
- 4 kaffir lime leaves
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 400ml can coconut milk
- 2 tablespoons green peppercorns in brine, drained
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- Thai basil leaves, to serve
- Steamed jasmine rice, to serve
Green curry paste
- 4 long green chillies, seeded, coarsely chopped
- 1 tablespoon finely chopped galangal or ginger
- 1 stalk lemongrass, white part only, finely chopped
- 2 kaffir lime leaves
- 2 purple Asian shallots, chopped
- 2 teaspoons shrimp paste
- 2 teaspoons green peppercorns, coarsely chopped
- 4 coriander roots and stems, chopped
Method
- Step 1To make the curry paste, place the chilli, galangal, lemongrass, lime leaves, shallots, shrimp paste, peppercorns and coriander in the bowl of a food processor and process until a paste forms.
- Step 2Heat a wok over medium-high heat. Add half the chicken and cook, turning, for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
- Step 3Add the onion and stir-fry for 2 minutes or until lightly brown. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the chicken, lime leaves, chicken stock and coconut milk and bring to a simmer. Reduce heat to low and cook for 20 minutes or until chicken is cooked through.
- Step 4Add the peppercorns, lime juice and fish sauce and stir to combine. Spoon among serving bowls and top with basil leaves. Serve immediately with steamed rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1744 kj
Energy
29g
Fat Total
18g
Saturated Fat
5g
Fibre
27g
Protein
100mg
Cholesterol
1065.98mg
Sodium
7g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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