Jungle Curry
At a Glance
- Total
- 35 min
- Servings
- 3.00 serving(s)
Categories
- Curry
- Main Course
- Thai
- Simmered
Allergens
- Fish
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Jungle Curry brings together 250 ml water, 50 g red chili paste, 3 galangal, slices in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 3 servings.
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Equipment
Large pot or wok
Ingredients
- 250 ml water
- 50 g red chili paste
- 3 galangal, slices
- 400 g chicken, sliced
- 2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 150 g bamboo shoots
- 6 -7 baby corn husks
- 5 straw mushrooms, halved
- 3 yardlong beans, cut into 50mm lengths
- 6 kaffir lime leaves
- 4 fresh red chilies
- 10 basil leaves
Instructions
Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil.
Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes.
Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes.
Serve hot.
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