Thai Chicken Jungle Curry Recipe (Kaeng Pa)
With a fierce reputation for heat, Thai Jungle curry is one of the more intimidating curries from Thailand, however for spice fiends it is truly magic, featuring a water-based sauce without the cooling influences of coconut milk, this chicken and vegetable dish is both delicious and easy to cook.
Servings 2 Servings
Calories 614kcal
Ingredients
- 250 g Chicken Thigh Meat 9oz
- 3 tablespoon Thai Red Curry Paste 50g
- 1 Large Onion 200g
- 2 tablespoon Cooking Oil
- 1 Stick Lemongrass
- 3-6 Thai Birds Eye Chilli Peppers Go as bold as you dare
- 6 Lime Leaves
- 100 g Baby Sweetcorn 5-7 Pieces
- 100 g Fine Beans 4oz
- 100 g Tenderstem Broccoli 4oz
- 50 g Mangetout 2oz
- 375 ml Cups Water 1½
- 1½ tablespoon Palm Sugar or Brown Sugar
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 20 g Fresh Coriander ⅓ Packed Cup
- 10 g Thai Basil 2-3 tablespoon Packed
Instructions
- Cut the chicken thigh meat into small bite-sized pieces.
- Top and tail the onion, cut it in half, peel it and then cut it into 5mm (¼") thick strips.
- Cut the base off the stick of lemongrass, bruise it with the blunt edge of a knife, strip off any tough outer leaves and discard them. Finely dice what is left of the stick of lemongrass.
- Cut the chilli peppers into thin rounds.
- Cut the woody stems from the lime leaves, discard them, and finely shred the leaves.
- Cut the baby corn into bite-sized pieces.
- Trim the fine beans and if they are a little long, cut them into 5-7cm (2-3") long pieces.
- Cut any tough bits from the base of the tenderstem broccoli and cut the rest into bite-sized pieces.
- Cut the mangetout into bite-sized pieces.
- Chop the Thai basil and coriander together.
- Heat a wok over a high heat and when it is hot, add the cooking oil, followed by the onions and the chicken, and stir-fry for 1-2 minutes.
- Add the Thai red curry paste and cook, stirring constantly, until the paste has broken down in the oil and coated the chicken and onion.
- Add the lemongrass, lime leaves and chilli and cook for another minute, again stirring all of the time.
- Pour in the water and add the fish sauce, palm sugar and lime juice, stir to form a sauce, bring to a boil, then reduce the heat and simmer for 5 minutes.
- Throw in the vegetables, stir, have a taste of the sauce, and if it needs it, add more sugar/fish sauce/lime juice to balance the seasoning to your taste, then simmer for 5 minutes.
- Finally, add the chopped herbs (keeping a little back for garnish), stir to combine and serve.
Video
Nutrition
Serving: 1 | Calories: 614kcal | Carbohydrates: 65g | Protein: 41g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Cholesterol: 153mg | Sodium: 1693mg | Fiber: 8g | Sugar: 25g
