Thai Jungle Curry with Chicken

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 20 minutes
• συνολικός χρόνος: 50 minutes

Υλικά

4-5 Tbsp red curry paste

3-5 green Thai chilies (or as many as you can take)

2 Tbsp fingerroot (grachai) (chopped)

2 Tbsp lemongrass (thinly sliced)

2 Tbsp neutral oil

12 oz boneless skinless chicken thigh (cut into strips)

2½ cups unsalted chicken stock

1-2 Tbsp fish sauce

2 tsp finely chopped palm sugar

4 ⅕ oz long beans (2-inch pieces)

8 baby corn (bite-sized pieces)

4 Thai eggplant (cut in 4 or 6 wedges)

2 stems young green peppercorns (optional)

1/4 cup julienned fingerroot (grachai) (optional)

4-5 makrut lime leaves

2 spur chilies (julienned, see note)

1 cup holy basil leaves

1 ½ Tbsp toasted rice powder (see note)

0.7 oz mild dried chilies (such as guajillo or puya)

3-5 green Thai chilies (or as many as you can handle)

1 tsp coarse grain salt

1/4 tsp white peppercorns

1 stalk lemongrass, bottom half only (thinly sliced)

1 Tbsp galangal (finely chopped)

2 Tbsp fingerroot (grachai) (finely chopped)

1 tsp makrut lime zest (finely chopped)

1 tsp cilantro roots or stems (finely chopped)

3 Tbsp shallots (finely chopped)

1 Tbsp garlic (finely chopped)

1 tsp fermented shrimp paste (gapi)

Οδηγίες

For the quick-fix jungle curry paste:

If you don't want to make it too spicy, remove the seeds and pith from the green chilies, then pound them in a mortar and pestle until fine. Add grachai and lemongrass and pound into a fine paste.

Add the red curry paste and pound to mix. The curry paste will last in the fridge for a few days and can be frozen for a few months.

For the curry:

In a heavy-bottomed pot, add the oil and the curry paste and saute over medium heat for about 2 minutes.

Add the chicken and toss with the curry paste, then add the stock and simmer gently for 15 minutes or until the chicken is fork tender.

Once the chicken is done, add the sugar and 1 tablespoon of the fish sauce and stir to mix. Add the eggplant, long beans, baby corn, young peppercorns, and makrut lime leaves and simmer for a few more minutes until the vegetables are done to your liking.

Turn off the heat and stir in the holy basil and spur chilies or bell pepper, using just the residual heat to gently cook and wilt them. Taste and adjust seasoning with more fish sauce as needed.

Serve with jasmine rice, enjoy!

For from-scratch jungle curry paste:

Grind the dried chilies into a powder using a coffee grinder.

In a heavy-duty mortar and pestle, add the green chilies, salt, and white peppercorns; pound into a fine paste.

Add the lemongrass, galangal, grachai, makrut lime zest, and cilantro roots; pound into a fine paste.

Add the ground chilies and pound to mix.

Add the shallots and garlic and pound into a fine paste.