{"id":6432,"date":"2022-08-22T13:27:05","date_gmt":"2022-08-22T13:27:05","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=6432"},"modified":"2024-06-27T02:10:50","modified_gmt":"2024-06-27T02:10:50","slug":"thai-jungle-curry","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/thai-jungle-curry\/","title":{"rendered":"Thai Jungle Curry with Chicken (Kaeng Pa Gai)"},"content":{"rendered":"

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\u2019ll really enjoy the heat and fragrance of the herbs and spices in this Thai curry. It tastes different because it\u2019s not as \u201ccreamy\u201d and sweet and hence the taste of the spices are more prominent. This dish is best served with jasmine or sticky rice.<\/h2>\n

Ingredients<\/h3>\n
\n
3- 5<\/b>, Thai Green Chilies (as per your taste)<\/span><\/div>\n
2<\/span> <\/span> Fingerroot or Grachai, Chopped<\/span><\/div>\n
2<\/span> tbsp<\/span> Oil<\/span><\/div>\n
4- 5 Tbsp<\/b>, Red Curry paste<\/span><\/div>\n
2<\/span> <\/span> Chicken Thigh, Cut into strips<\/span><\/div>\n
2<\/span> cups<\/span> Chicken Stock<\/span><\/div>\n
1<\/span> tbsp<\/span> Fish Sauce<\/span><\/div>\n
1<\/span> tbsp<\/span> Palm Sugar, Finely Shaved<\/span><\/div>\n
4<\/span> <\/span> Thai Egg Plant, Cut into quarters<\/span><\/div>\n
4<\/span> <\/span> Kaffir Lime Leaves<\/span><\/div>\n
5<\/span> <\/span> Baby Corn , Sliced<\/span><\/div>\n
3<\/span> <\/span> Whole Long Beans, Cut into 2 inch pieces<\/span><\/div>\n
¼<\/span> <\/span> Red Capsicum, Julienned<\/span><\/div>\n
10<\/span> <\/span> Snow Peas<\/span><\/div>\n
1<\/span> cup<\/span> Holy or Thai Basil Leaves<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

In a mortar and pestle, crush Thai green chilies and chopped fingerroot to a rough paste.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Heat oil in a pan, add red curry paste and crushed chilli-fingerroot paste. Saut\u00e9 for 2 minutes on medium flame.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add chicken strips, stir-fry until cooked through.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour in chicken stock, mix well, and simmer over medium heat for 15 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add fish sauce and palm sugar, stir to combine.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Incorporate Thai eggplants, kaffir lime leaves, baby corn, and long beans. Simmer until vegetables are tender.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add julienned red capsicum and snow peas, mix well.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove from heat, top with holy or Thai basil leaves, and stir gently.<\/p>\n<\/div>\n<\/div>\n

Serving<\/div>\n
\n
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Thai Jungle Curry is best served hot with jasmine or sticky rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-6432","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","5":"cp_recipe_category-curries"},"yoast_head":"\nThai Jungle Curry with Chicken (Kaeng Pa Gai) | Satyam's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/thai-jungle-curry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai Jungle Curry with Chicken (Kaeng Pa Gai) | Satyam's Kitchen\" \/>\n<meta property=\"og:description\" content=\"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\u2019ll really enjoy the heat and fragrance of the herbs and spices in this Thai curry. It tastes different because it\u2019s not as \u201ccreamy\u201d and sweet and hence the taste of the spices are more prominent. 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This curry does not use coconut milk. You\u2019ll really enjoy the heat and fragrance of the herbs and spices in this Thai curry. It tastes different because it\u2019s not as \u201ccreamy\u201d and sweet and hence the taste of the spices are more prominent. 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