A delicious Penang style curry from the Spirit House at Yandina. To make this we rub the chicken pieces with crushed green peppercorns and then stir fry the chicken until well coloured. We then make our Penang curry sauce with coconut cream, curry paste, palm sugar, fish sauce and crushed peanuts. Once cooked we then add the chicken and steamed pumpkin pieces to the curry sauce and simmer until well coated and then stir through fresh basil leaves.
Cooking instructions: Defrost and reheat gently until bubbling.
Serving suggestion: Serve with steamed rice and garnish with a few basil leaves if you have them.