2 tbsp vegetable oil
4 makrut lime leaves
300g (10.5 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) green beans, cut into batons
100g (3.5 oz) Thai eggplants*
2 tbsp fish sauce
½ tbsp finely shaved palm sugar
½ cup Thai basil leaves
steamed rice, to serve
Jungle curry paste:
10 long dried red chillies
3cm (just over 1”) piece galangal, peeled & finely chopped
1 lemongrass stalk, pale part finely chopped
2 x 4cm (1 ½”) pieces krachai*, roughly chopped
2 Asian shallots, roughly chopped
2 coriander (cilantro) roots, finely chopped
4 garlic cloves, roughly chopped
4 makrut lime leaves, destemmed, finely chopped
3 tsp shrimp paste
½ tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
Tasty
Mine was not as red as yours but the taste was awesome. Very lekker!
Sensational
I love jungle curry but after making this I will never buy it again. The right amount of heat and flavours swimming in my mouth. My family loves it. A definite regular for us and great for meal prep to take to work.
Amazing
This was the best jungle curry ever. Taste better than takeout. I found it easy to find all the ingredients and was perfect for the cold winter nights in Canberra. This will be a weekly dish in our house.