Fresh peppercorns have a fragrant, pungent quality that lifts the flavour of any curry in which they are used. You should beware of eating a whole sprig in one go though because, just like the pepper they become, they are extremely hot.
- Yield: 4 Servings
- 2 fl oz ¼ cup (60 ml) coconut cream
- 2 tablespoons yellow curry paste or bought paste
- 1 tablespoon fish sauce
- 2 teaspoons palm sugar (jaggery)
- ¼ teaspoon turmeric
- 1 lb 5 oz (600 g) boneless, skinless chicken thighs, cut into thin slices
- 15 fl oz 1¾ cup (440 ml) coconut milk
- 3 oz (100 g) bamboo shoots, thinly sliced
- 4 sprigs fresh green peppercorns
- 6 makrut (kaffir) lime leaves
- 12 Thai sweet basil leaves
How to Make It
- Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges.
- Add the curry paste, stir well to combine and cook until fragrant. Add the fish sauce, palm sugar and turmeric and stir well. Cook for 2–3 minutes, stirring occasionally, until the mixture darkens.
- Add the chicken to the pan and stir to coat all the pieces evenly in the spice mixture. Cook over medium heat for 5 minutes, stirring occasionally and adding the coconut milk 1 tablespoon at a time. Add the bamboo shoots, peppercorns, lime and basil leaves and cook for another 5 minutes.