Ingredients:
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
Method:
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**
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.
Tip!
**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.