1. Rub chicken pieces with crushed peppercorns. 2. Combine vegetable oil and the thick coconut cream from top of the can in a wok. 3. Stirring constantly, heat until sizzling. 4. Add curry paste and cook, stirring until fragrant for about 5 minutes. 5. Add chicken and stir until sealed, about 5-7 minutes. 6. Add remaining coconut milk, sugar, fish sauce and peanuts and bring to the boil, stirring well. 7. Add pumpkin pieces and simmer until well coated with the sauce and cooked through, about 5 minutes. 8. Add basil leaves and stir until wilted. ---------------------------------------------------------------------------
Nutrition
Ingredients
