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Thai Jungle Curry with Chicken

A vibrant and aromatic dish that combines fresh herbs, spices, and tender chicken for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Paste Ingredients
  • 4-5 tablespoons red curry paste Homemade or store-bought
  • 3-5 pieces green Thai chilies Adjust according to your heat preference
  • 2 tablespoons fingerroot (grachai), chopped Look for it in Asian markets
  • 2 tablespoons lemongrass, thinly sliced
Main Ingredients
  • 2 tablespoons neutral oil Like canola or grapeseed
  • 12 oz boneless skinless chicken thigh, cut into strips Chicken thighs are more flavorful; chicken breast can be used
  • 2.5 cups unsalted chicken stock Homemade is best, but good quality store-bought works too
  • 1-2 tablespoons fish sauce
  • 2 teaspoons finely chopped palm sugar Brown sugar can be used as a substitute
Vegetables
  • 4.2 oz long beans, cut into 2-inch pieces Green beans can be used
  • 8 pieces baby corn, cut into bite-sized pieces
  • 4 pieces Thai eggplant, cut into wedges
  • 2 stems young green peppercorns Optional
  • 1/4 cup julienned fingerroot (grachai) Optional
  • 4-5 pieces makrut lime leaves
  • 2 pieces spur chilies, julienned For garnish
  • 1 cup holy basil leaves
  • 1.5 tablespoons toasted rice powder

Method
 

Make the Curry Paste
  1. In a mortar and pestle, pound the green chilies with the grachai and lemongrass into a smooth paste.
  2. Mix this with red curry paste to form the flavor base for your dish.
Cook the Curry
  1. Heat neutral oil in a large pot over medium heat.
  2. Once the oil is hot, add the curry paste and sauté for about 2 minutes, until the aromas are released.
  3. Add the chicken strips and stir well to coat them in the fragrant paste. Cook until the chicken starts to brown, about 5 minutes.
  4. Pour in the chicken stock and bring to a simmer. Cook uncovered for 15 minutes.
  5. Stir in fish sauce and palm sugar, adjusting to taste.
  6. Add the long beans, baby corn, and Thai eggplant, and simmer for another 5-7 minutes until vegetables soften but remain crunchy.
  7. Turn off the heat and fold in basil leaves and toasted rice powder, allowing the residual heat to wilt the basil.
  8. Serve hot over jasmine rice, garnished with julienned spur chilies.

Notes

Use fresh ingredients for maximum flavor. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months. Better if made ahead, as flavors meld.