Jungle Curry
Ingredients
- For the quick-fix jungle curry paste
- 4 tbsp red curry paste
- 3 green Thai chili
- 2 tbsp fingerroot
- 2 tbsp lemongrass
- For the jungle curry
- 2 tbsp neutral oil
- 12 oz boneless skinless chicken thigh
- 2.5 cup unsalted chicken stock
- 1 tbsp fish sauce
- 2 tsp palm sugar
- 4.2 oz long beans
- 8 baby corn
- 4 Thai eggplant
- 2 stalk young green peppercorn
- 0.25 cup fingerroot
- 4 makrut lime leaves
- 2 spur chili
- 1 cup holy basil leaves
- 1.5 tbsp toasted rice powder
Per serving (estimate)
400 kcal · 30 g protein · 20 g carbs · 15 g fat · 5 g fibre
Method
Follow the original method at hot-thai-kitchen.com.