Thai Jungle Curry: A Dish that Will Take Your Taste Buds on a Wild Ride

Thai Jungle Curry with Chicken or Gaeng Pa Gai - a popular Thai curry that is spicy and comforting. This curry does not use coconut milk. You’ll really enjoy the heat and fragrance of the herbs and spices in this Thai curry. It tastes different because it’s not as “creamy” and sweet and hence the taste of the spices are more prominent. This dish is best served with jasmine or sticky rice.
August 22, 2022 1 Comment

CategoryDifficultyIntermediate

Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 3 - 5, Thai Green Chilies (as per your taste)
 2 Fingerroot or Grachai, chopped
 2 tbsp Oil
 4 tbsp - 5, Red Curry paste
 2 Chicken Thigh, cut to 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, juliened
 10 Snow Peas
 1 cup Holy or Thai Basil Leaves

1

In a mortar and pestle, add chopped green Thai chilies and chopped Fingerroot. Crush them to rough paste.

2

In a pan, Add Oil and allow it to heat up. To this add Red curry paste and crushed chili fingerroot paste. Sauté them on medium flame for 2 mins.

3

To the curry paste, add the cut chicken strips and cook it along with the curry paste for 5 mins.

4

Add Chicken stock and give them a mix. Cook this over medium flame for 15 mins.

5

To the curry add Fish sauce and Palm sugar. Give them all a good mix.

6

Add Thai Eggplant, Kaffir lime leaves, Baby corn and Long beans. Simmer and cook the curry for few more minutes until the vegetables are cooked.

7

Now add Julienned Red Capsicum, Snow peas and give a mix.

8

Lastly switch off the flame and top it with Holy or Thai Basil leaves and give the curry a mix.

9

Thai Jungle Curry is now ready to be served along with some Jasmine or Sticky rice.

Ingredients

 3 - 5, Thai Green Chilies (as per your taste)
 2 Fingerroot or Grachai, chopped
 2 tbsp Oil
 4 tbsp - 5, Red Curry paste
 2 Chicken Thigh, cut to 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, juliened
 10 Snow Peas
 1 cup Holy or Thai Basil Leaves

Directions

1

In a mortar and pestle, add chopped green Thai chilies and chopped Fingerroot. Crush them to rough paste.

2

In a pan, Add Oil and allow it to heat up. To this add Red curry paste and crushed chili fingerroot paste. Sauté them on medium flame for 2 mins.

3

To the curry paste, add the cut chicken strips and cook it along with the curry paste for 5 mins.

4

Add Chicken stock and give them a mix. Cook this over medium flame for 15 mins.

5

To the curry add Fish sauce and Palm sugar. Give them all a good mix.

6

Add Thai Eggplant, Kaffir lime leaves, Baby corn and Long beans. Simmer and cook the curry for few more minutes until the vegetables are cooked.

7

Now add Julienned Red Capsicum, Snow peas and give a mix.

8

Lastly switch off the flame and top it with Holy or Thai Basil leaves and give the curry a mix.

9

Thai Jungle Curry is now ready to be served along with some Jasmine or Sticky rice.

Thai Jungle Curry
IngredientsDirections

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