Jungle curry of chicken with vegetables and peppercorns. A jungle curry is a country curry that is simple and robust in flavour and technique. Coconut cream is never used but either a green or a red curry paste can be its base. This version is perhaps the most common; however, there are many variations, using frog, game, freshwater fish and prawns as well as a myriad of vegetables reflecting the bounty of the local market. It can be served with pickled red shallots and dried fish or prawns.
Recipe courtesy of "Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia" by David Thompson, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|7 oz (200 g) boneless chicken thigh or breast, skinned if preferred||10 dried red chillies, deseeded, soaked and chopped|
|2 apple aubergines||3-4 dried small red chillies, soaked and chopped|
|1 1/2 tbsp vegetable oil||A few bird's eye chillies (optional)|
|2 1/2 tbsp fish sauce||Good pinch of salt|
|8-10 fl oz (250-300 ml) light chicken stock||2 tsp chopped galangal|
|2 heaped tbsp picked pea aubergines||2 1/2 tbsp chopped lemongrass|
|2 heaped tbsp snake beans cut into 3/4 in (2 cm) lengths||1 rounded tbsp chopped wild ginger|
|3 baby corn, cut into small pieces||1 tsp chopped coriander root|
|A little sliced boiled bamboo (optional)||1 tsp chopped kaffir lime zest|
|3 stalks wild ginger, julienned||2 1/2 tbsp chopped red shallots|
|1 long green chilli, thinly sliced at an angle||2 1/2 tbsp chopped garlic cloves|
|2 kaffir lime leaves, torn||1 tsp Thai shrimp paste|
|A Handful of holy basil leaves|
Slice the chicken into pieces about 3/4 in (2cm) long and 1/4 in (5mm) thick. Remove the stalks from the apple aubergines, then cut each one into sixths; keep in salted water to prevent discoloration.
Next make the curry paste. To make the garlic and chilli paste, grind all the ingredients with a mortar and pestle. Heat the oil in a wok or heavy saucepan and, when very hot, add the garlic and chilli paste. Fry over a high heat until golden and almost starting to burn. Quickly add 2 1/2 tbsp of the curry paste and continue to fry, stirring to prevent scorching, until explosively fragrant.
Season with the fish sauce, then add the stock and bring to the boil. Add the chicken and all the aubergines. Simmer for a minute or so or until cooked.
Add the remaining ingredients. Simmer for a few more moments. Check the seasoning, then serve.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf