Ingredients for Thai Jungle Curry
Instructions for Thai Jungle Curry
In a mortar and pestle, crush Thai green chilies and chopped fingerroot to a rough paste.
Heat oil in a pan, add red curry paste and crushed chilli-fingerroot paste. Sauté for 2 minutes on medium flame.
Add chicken strips, stir-fry until cooked through.
Pour in chicken stock, mix well, and simmer over medium heat for 15 minutes.
Add fish sauce and palm sugar, stir to combine.
Incorporate Thai eggplants, kaffir lime leaves, baby corn, and long beans. Simmer until vegetables are tender.
Add julienned red capsicum and snow peas, mix well.
Remove from heat, top with holy or Thai basil leaves, and stir gently.
Thai Jungle Curry is best served hot with jasmine or sticky rice.
Ingredients
Directions
In a mortar and pestle, crush Thai green chilies and chopped fingerroot to a rough paste.
Heat oil in a pan, add red curry paste and crushed chilli-fingerroot paste. Sauté for 2 minutes on medium flame.
Add chicken strips, stir-fry until cooked through.
Pour in chicken stock, mix well, and simmer over medium heat for 15 minutes.
Add fish sauce and palm sugar, stir to combine.
Incorporate Thai eggplants, kaffir lime leaves, baby corn, and long beans. Simmer until vegetables are tender.
Add julienned red capsicum and snow peas, mix well.
Remove from heat, top with holy or Thai basil leaves, and stir gently.
Thai Jungle Curry is best served hot with jasmine or sticky rice.
Notes
Main Ingredients for Thai Jungle Curry
- Thai Green Chilies (พริกขี้หนู – Prik Kee Nue): Provides spicy heat and flavor to the curry.
- Fingerroot or Grachai (กระชาย): Adds aromatic notes and depth of flavor.
- Red Curry Paste (เครื่องแกงเผ็ด – Khrueang Kaeng Phet): A spicy and fragrant paste made from red chilies and various spices.
- Chicken Thighs (เนื้อไก่ – Neua Gai): Provides protein and absorbs the curry flavors beautifully.
- Thai Eggplants (มะเขือพวง – Ma Kheuang Puang): Adds a slightly bitter flavor and texture to the curry.
- Kaffir Lime Leaves (ใบมะกรูด – Bai Ma-grood): Imparts a citrusy aroma and flavor.
- Baby Corn (ข้าวโพดอ่อน – Khao Pod On): Adds sweetness and crunch to the curry.
- Long Beans (ถั่วฝักยาว – Tua Fak Yao): Provides crisp texture and a fresh taste.
- Red Capsicum (พริกหวานแดง – Prik Wan Daeng): Adds color and a mild sweetness.
- Snow Peas (ถั่วฝักยาว – Tua Fak Yao): Contributes crunch and freshness.
- Holy or Thai Basil Leaves (ใบโหระพา – Bai Horapa): Adds a distinct herbal flavor and aroma.
Storage
- Refrigeration: Store leftover Thai Jungle Curry in an airtight container in the refrigerator for up to 2-3 days. Ensure it cools down to room temperature before refrigerating to maintain freshness.
- Freezing: It’s not recommended to freeze Thai Jungle Curry as the texture of vegetables and proteins may degrade upon thawing, affecting the dish’s overall quality and flavor.
- Reheating: To reheat, gently warm Thai Jungle Curry in a pan over medium heat or in the microwave until heated through. Add a splash of water or broth if needed to prevent drying out.
Tips for Jungle Curry
- Prepare Ingredients Ahead: Chop all vegetables and chicken thighs before starting to cook for efficient preparation.
- Adjust Spice Level: Increase or decrease the amount of Thai green chilies and red curry paste according to your preferred level of spiciness.
- Use High Heat: Stir-fry ingredients over high heat to achieve a delicious char and ensure proteins cook quickly without becoming tough.
- Balance Flavors: Taste and adjust the balance of sweet (palm sugar), salty (fish sauce), and sour (kaffir lime leaves) flavors for a harmonious curry.
- Add Vegetables Thoughtfully: Add hardier vegetables like Thai eggplants earlier in cooking and delicate ones like snow peas towards the end to preserve their texture.
- Garnish Thoughtfully: Finish with fresh holy or Thai basil leaves for an aromatic touch and vibrant appearance.
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