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.