Jungle Curry Recipe
Introduction
Jungle Curry is a vibrant Thai dish known for its bold flavors and fresh ingredients. This spicy and aromatic curry, packed with chicken and fresh vegetables, offers a delightful balance of heat and herbs. Perfect for those who love a hearty and fragrant meal.
Ingredients
- 4 1/2 tablespoons red curry paste
- 3 green chilies (deseeded and chopped)
- 2 tablespoons fresh lemongrass (thinly sliced)
- 1 1/2 tablespoons neutral oil (canola or vegetable oil)
- 12 ounces boneless, skinless chicken thighs (cut into strips)
- 3 cups low-sodium chicken broth
- 1 1/2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 8 baby corn (cut into bite-size pieces)
- 1 cup green beans (trimmed and cut into 2-inch pieces)
- 1 small eggplant (cut into bite-size pieces)
- 1/2 cup fresh basil leaves
- Juice of 1 lime
Instructions
- Step 1: In a mortar or small bowl, mix the red curry paste, chopped green chilies, and sliced lemongrass until well combined.
- Step 2: Heat the oil in a heavy-bottomed pan over medium heat. Add the curry paste mixture and cook for about 1 minute until fragrant. Add the chicken pieces and stir to coat them with the paste; cook until lightly browned.
- Step 3: Pour in the chicken broth along with the fish sauce and sugar. Bring the mixture to a simmer and cook for 15 minutes until the chicken is tender. Then add the baby corn, green beans, and eggplant.
- Step 4: Simmer for an additional 5 minutes until the vegetables are tender but still crisp. Remove the pan from the heat and stir in the fresh basil leaves and lime juice. Taste and adjust the seasoning, if needed, before serving.
Tips & Variations
- For a milder curry, reduce the amount of green chilies or keep the seeds for extra heat.
- Substitute chicken thighs with tofu or shrimp for different protein options.
- Add other vegetables like bell peppers or bamboo shoots for variety and color.
- Use coconut milk for a creamier texture, though traditionally Jungle Curry is broth-based and spicy rather than creamy.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stove, stirring occasionally. The vegetables may soften further upon reheating but the flavors will remain delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Jungle Curry less spicy?
Yes, you can reduce the number of green chilies or remove their seeds to lower the heat. Adjusting the curry paste quantity also helps control the spiciness without compromising flavor.
Is it possible to prepare Jungle Curry ahead of time?
Absolutely. The flavors develop even more after resting overnight in the refrigerator. Simply reheat the curry gently before serving. Just keep in mind that fresh basil leaves are best added just before serving to preserve their aroma.
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Jungle Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Thai jungle curry featuring tender chicken thighs simmered in a fragrant red curry paste with fresh herbs and crisp vegetables. This spicy and aromatic dish offers a perfect balance of heat, savory, and citrusy notes, ideal for fans of authentic Southeast Asian cuisine.
Ingredients
Curry Paste Mixture
- 4 1/2 tablespoons red curry paste
- 3 green chilies (deseeded and chopped)
- 2 tablespoons fresh lemongrass (thinly sliced)
Main Ingredients
- 1 1/2 tablespoons neutral oil (canola or vegetable oil)
- 12 ounces boneless, skinless chicken thighs (cut into strips)
- 3 cups low-sodium chicken broth
- 1 1/2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 8 baby corn (cut into bite-size pieces)
- 1 cup green beans (trimmed and cut into 2-inch pieces)
- 1 small eggplant (cut into bite-size pieces)
- 1/2 cup fresh basil leaves
- Juice of 1 lime
Instructions
- Prepare the Curry Paste Mixture: In a mortar or small bowl, combine the red curry paste, chopped green chilies, and sliced lemongrass. Mix thoroughly until well combined and fragrant.
- Sauté the Chicken: Heat the neutral oil in a heavy-bottomed pan over medium heat. Add the curry paste mixture and cook for about 1 minute, stirring constantly, until the paste becomes aromatic. Add the chicken thigh strips and stir well to coat them evenly with the curry paste. Cook until the chicken pieces are lightly browned on all sides.
- Simmer with Broth: Pour in the low-sodium chicken broth, then add the fish sauce and sugar. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the chicken to become tender and absorb the curry flavors.
- Add Vegetables: Stir in the baby corn, green beans, and eggplant pieces. Continue simmering the curry for an additional 5 minutes, cooking until the vegetables are tender but retain a slight crispness.
- Finish and Serve: Remove the pan from heat and stir in the fresh basil leaves and lime juice to add a fresh, citrusy brightness. Taste the curry and adjust seasoning if necessary before serving hot.
Notes
- For a spicier curry, leave the green chilies with seeds.
- Substitute chicken broth with vegetable broth for a lighter flavor.
- Serve with jasmine rice or sticky rice to complement the curry.
- Use Thai basil if available for a more authentic flavor.
- Adjust fish sauce and sugar amounts to balance saltiness and sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Jungle Curry, Thai Curry, Chicken Curry, Spicy Curry, Asian Cuisine, Red Curry Paste, Basil, Lemongrass
