Thai Jungle Curry with Chicken (Kaeng Pa Gai)

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

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.

Serving

Thai Jungle Curry is best served hot with jasmine or sticky rice.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories690

% Daily Value *
Total Fat 28.2g37%

Saturated Fat 5.7g29%
Cholesterol 1mg1%
Sodium 3089mg135%
Total Carbohydrate 102.9g38%

Dietary Fiber 17g61%

Total Sugars 24.5g
Protein 19g

Calcium 7mg1%
Iron 86mg478%
Potassium 1704mg37%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Thai Jungle Curry with Chicken (Kaeng Pa Gai)