Ingredients for Thai Jungle Curry
3- 5, Thai Green Chilies (as per your taste)
2 Fingerroot or Grachai, Chopped
2 tbsp Oil
4- 5 Tbsp, Red Curry paste
2 Chicken Thigh, Cut into strips
2 cups Chicken Stock
1 tbsp Fish Sauce
1 tbsp Palm Sugar, Finely Shaved
4 Thai Egg Plant, Cut into quarters
4 Kaffir Lime Leaves
5 Baby Corn , Sliced
3 Whole Long Beans, Cut into 2 inch pieces
¼ Red Capsicum, Julienned
10 Snow Peas
1 cup Holy or Thai Basil Leaves
Instructions for Thai Jungle Curry
1
In a mortar and pestle, crush Thai green chilies and chopped fingerroot to a rough paste.
2
Heat oil in a pan, add red curry paste and crushed chilli-fingerroot paste. Sauté for 2 minutes on medium flame.
3
Add chicken strips, stir-fry until cooked through.
4
Pour in chicken stock, mix well, and simmer over medium heat for 15 minutes.
5
Add fish sauce and palm sugar, stir to combine.
6
Incorporate Thai eggplants, kaffir lime leaves, baby corn, and long beans. Simmer until vegetables are tender.
7
Add julienned red capsicum and snow peas, mix well.
8
Remove from heat, top with holy or Thai basil leaves, and stir gently.
Serving
9
Thai Jungle Curry is best served hot with jasmine or sticky rice.
Ingredients
3- 5, Thai Green Chilies (as per your taste)
2 Fingerroot or Grachai, Chopped
2 tbsp Oil
4- 5 Tbsp, Red Curry paste
2 Chicken Thigh, Cut into strips
2 cups Chicken Stock
1 tbsp Fish Sauce
1 tbsp Palm Sugar, Finely Shaved
4 Thai Egg Plant, Cut into quarters
4 Kaffir Lime Leaves
5 Baby Corn , Sliced
3 Whole Long Beans, Cut into 2 inch pieces
¼ Red Capsicum, Julienned
10 Snow Peas
1 cup Holy or Thai Basil Leaves