Dads Dry Peanut Chicken Curry

Ingreds:
750g chicken thighs
1 t green or black peppercorns, crushed
1/2 cup plain flour
5 T veg oil
2 T red curry paste
1 cup coconut cream
1T sugar
2T fish sauce
1/2 cup peanut butter

cut chicken into bite sized pieces
rub crushed peppercorns into meat and toss in flour
heat oil in wok and stirfry chicken pieces untill well covered and nearly cooked
remove chicken to a platter adn set aside.
pour most of the oil from the wok, add curry paste and stir fry 2 mins.
stir in coconut cream, sugar, fish sauce and peanut butter stirring well for 5 mins.
add chicken and coat iwth thick sauce
garnish with basil leaves (optional)