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Thai Jungle Curry



CURRY SAUCE
* 1/2 onion, thinly sliced
* 3-4 Tbsp. galangal OR ginger, thinly sliced
* 1 Tbsp. green peppercorns (these come packed in a jar with vinegar – available at most Asian/Chinese food stores))
* 2 Tbsp. fresh or frozen lemongrass, minced
* 6 cloves garlic
* 6 kaffir lime leaves, cut into slivers with scissors (available frozen at most Asian stores)
* 1 Tbsp. chili powder (regular North American type from your supermarket)
* 1-2 fresh red chilies, OR 1 tsp. cayenne pepper, to taste
* juice of 1/2 lime
* 1 tsp. shrimp paste (available by the jar at Asian food stores)
* 3 Tbsp. fish sauce
* 1 can coconut milk
* optional: 1 tsp. palm or brown sugar, to taste

How to cook Thai Jungle Curry
1. While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it’s easier in the oven where it won’t burn or dry out. Preheat oven to 375 degrees.
2. Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk – just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don’t have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3. Place the chicken in a casserole dish and pour the curry sauce over top. Mix all together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 45 minutes and add your vegetables, then return to the oven to bake for 15 more minutes.
4. Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.
5. Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6. Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Also, a small ‘branch’ of green peppercorns can be added as a pretty garnish. Serve with plain rice

Thai Spicy Jungle Curry

Thai Spicy Jungle Curry

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- who has written 228 posts on Thailand Cooking & Thai Food.

I write about Thai food and i also teach Thai and do Thai translations.


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