Green peppercorn chicken curry

Green peppercorn chicken curry

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Humble pepper was once known as ‘black gold’ – discover why with this delicious dish.

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Chicken curry recipes, Nutrition information


  • 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


  • Step 1
    To 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 2
    Heat 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 3
    Add 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 4
    Add 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


  • 1744 kj


  • 29g

    Fat Total

  • 18g

    Saturated Fat

  • 5g


  • 27g


  • 100mg


  • 1065.98mg


  • 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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