Sour Green Peppercorn Curry Spice Mix

ET’S Sour Green Peppercorn Curry Spice Mix

How to Use Sour Green Peppercorn Curry Spice Mix

How To Use  – This distinctive spice blend works beautifully in traditional curries, stir-fries, and marinades. Start with 1-2 teaspoons per serving, adjusting to taste. The unique combination of heat, sourness, and the signature tingling sensation of Szechuan pepper makes it perfect for coating proteins before grilling, seasoning roasted vegetables, or creating vibrant curry bases. Mix with coconut milk for creamy curries, or use dry as a rub for chicken, fish, or tofu. The bright, acidic notes also make it excellent for pickling spice blends or adding complexity to salad dressings.

Recipe 1: Sour Green Peppercorn Chicken Curry

Heat 2 tbsp oil in a large pan. Fry 2 tbsp Sour Green Peppercorn curry blend for 30 seconds until fragrant. Add 500g diced chicken breast and brown well. Pour in 400ml coconut milk, 200ml chicken stock, and simmer for 15 minutes. Add 200g green beans and cook 5 minutes more. Finish with fresh coriander and lime juice. The result is a beautifully balanced curry with tingling heat and bright, sour notes that complement the creamy coconut base perfectly.

Recipe 2: Szechuan-Style Green Peppercorn Prawns

Marinate 400g prawns in 1 tbsp Sour Green Peppercorn blend mixed with 2 tbsp rice wine and 1 tsp cornflour for 20 minutes. Heat wok until smoking, add oil, then prawns, cooking for 2-3 minutes. Add sliced spring onions, ginger, and an extra pinch of the spice blend. Toss briefly and serve immediately over jasmine rice. This quick dish showcases the blend’s ability to create restaurant-quality results at home with minimal effort.

Recipe 3: ET’S Secret Don’t Tell Anyone Chicken Curry

Marinate thin strips of chicken breast in a mix of yoghurt, lemon juice and a teaspoon of ET’S Sour Green Peppercorn Curry mix. Leave in the fridge for two hours, minimum. Fry chopped onion until starting to clear, then fry chicken pieces in butter until slightly browned each side. Add chopped carrots. Toss regularly for a few minutes, then add remnants of yoghurt mix, 400ml of coconut milk and 2 tsp of ET’S Sour Green Peppercorn Curry mix and simmer for one hour. The dish is great to go at this stage but for an extra hit add juice of lemon or lime and some fresh and finely chopped parsley or coriander if you prefer.

where to buy Sour Green Peppercorn Curry mix, Sour Green Peppercorn Curry mix near me, Sour Green Peppercorn Curry mix australia recipes, Sour Green Peppercorn Curry mix Sydney, Sour Green Peppercorn Curry mix Melbourne, Sour Green Peppercorn Curry mix Perth, Sour Green Peppercorn Curry mix Brisbane, Sour Green Peppercorn Curry mix Canberra, Sour Green Peppercorn Curry mix Tasmania, Sour Green Peppercorn Curry mix Adelaide, how to use Sour Green Peppercorn Curry mix, Sour Green Peppercorn Curry mix recipes Australia, curry powder mix, curry powder recipe, mixed vegetable curry, green curry powder mix