Chicken Jungle Curry
Thailand's jungle curry: a brothy, fierce, coconut-free curry of chicken with bamboo shoots, green peppercorns and a fresh chilli paste.
Overview
Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat. No coconut milk; features a clear, flavorful broth with chicken and vegetables. Serve with sticky rice.
Ingredients
Protein
- 4 chicken breasts
Fat
- 2 tbsp rapeseed (canola), peanut or coconut oil
Paste
- 6 tbsp Thai Red Curry Paste
Liquid
- 500 ml (2 cups) Thai chicken stock or water
Vegetables
- 10 green (string) beans, cut into 2 ½ cm (1 in) pieces
- 227 g (8 oz) tin (can) bamboo shoots, drained and cut into matchsticks
- 5 baby sweetcorn, cut into small pieces
- 3 tbsp fresh green peppercorns
Seasoning
- 2-3 tbsp Thai fish sauce
- 6 lime leaves, stalks removed and leaves thinly sliced
- ½ lime (juice)
- 1 tsp palm sugar (optional)
Garnish
- Coriander (cilantro) leaves
- Thai sweet basil leaves
Method
Stage 1 - Cook chicken
- Heat frying pan over medium-high heat.
- Fry chicken breasts skin-side down 5 mins; flip and cook another 5 mins.
- Slice into bite-size pieces; set aside.
Stage 2 - Fry paste and add stock
- Heat oil in large pan or wok over medium-high heat.
- Stir in curry paste; fry 30 seconds until fragrant.
- Add stock or water; bring to rolling simmer.
Stage 3 - Add chicken and veggies
- Add sliced chicken; cook 5 mins until done.
- Stir in veggies and green peppercorns; simmer 3 mins.
Stage 4 - Season and finish
- Add fish sauce, lime leaves, lime juice, and sugar if using.
- Taste and adjust flavors.
- Garnish with coriander and basil.
Notes
- Many Thai fish sauces contain gluten; use gluten-free brands.
- Adjust spice with more curry paste or chilli powder.
- Traditionally no coconut milk for thin broth.
Serving
- Serve with sticky rice.
- Garnish as desired.
Storage
- Refrigerate 2-3 days in airtight container.
- Reheat gently; add water if too thick.
- Freeze up to 2 months.
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