Thai Jungle Curry Chicken with Vietnamese Mint and Kaffir Lime Leaves

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Today, we're going to make famous Thai jungle curry chicken recipe which is quite spicy and delicious as well. Unlike regular Thai curries, this one does not contain coconut milk and has a watery texture. We've added flavorful Thai herbs and spices to give it an irresistible flavor. If you have Thai jungle curry paste in your kitchen, you can add almost any meat variety in it. If you do not like a watery texture of the curry, you can add corn flour in it to moderate the consistency. For best results, use boneless chicken and fresh kaffir lime leaves. You can serve it with boiled or steamed sticky rice. Add rice vinegar drops in it if you want to keep this yummy and fulfilling chicken recipe for few days.

Spicy jungle curry chicken
Thai Jungle Curry Chicken with Vietnamese Mint and Kaffir Lime Leaves
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Flavorful Thai jungle curry chicken recipe

Do try this classic Thai recipe made from tangy and spicy jungle curry and boneless chicken pieces which can be relished with seasoned rice preparation.

Preparation Time: 20 minutes
Cooking time: 1 hour 15 minutes
Servings: 5

Ingredients:
  • 1000 gm boneless chicken pieces
  • 6 to 8 kaffir lime leaves
  • 1 short stem lemongrass
  • 10 gm green peppercorns
  • 50 gm galangal
  • 4 to 5 pea eggplant (turkey berry)
  • 1 tsp red chili powder or cayenne pepper
  • 2 medium sized onions
  • 8 garlic cloves
  • 1 tsp fermented shrimp paste
  • 3 tsp fish sauce
  • 1 tsp palm sugar
  • 1/2 cup tomatoes (sliced)
  • 1/2 cup carrots (sliced)
  • 5 cups chicken stock
  • few Vietnamese mint leaves (for garnish)
  • 1/2 tsp peanut oil
  • salt to taste

Instructions:

  1. Add kaffir lime leaves, lemongrass, green peppercorns, galangal, pea eggplant, chili powder, peeled and diced onions, garlic cloves, shrimp paste, fish sauce, palm sugar, 1/4 cup chicken stock and a pinch of salt in a food processor container.
  2. Close the lid and pulse till all the ingredients form a paste. A smooth texture is not mandatory and one can stop pulsing if the paste reaches coarse consistency.
  3. Place chicken pieces in a wok and sprinkle salt on them.
  4. Mix jungle curry paste in chicken stock and whip for a minute with 1/2 tsp of peanut oil.
  5. Pour the entire paste liquid on the chicken pieces and cover the wok with a lid.
  6. Simmer on a very low flame for about 60 minutes.
  7. Open the lid and add sliced carrots and tomatoes. Once stir well.
  8. Again cover the lid and simmer for 15 minutes.
  9. Garnish with finely shredded lemongrass and Vietnamese mint leaves.
  10. Serve hot with boiled rice.

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