Thai Chicken Jungle Curry

Here’s a fiery little Thai treat all the way from the jungle s of Thailand. Made with all fresh ingredients this curry is a real stand out in both colour, flavour and spice. It’s got everything I love. Unlike most Thai curries there’s no coconut milk or cream which is good if you’re trying to eat less saturated fat. I had a lovely time eating this and I’m sure I’ll have a lovely time eating the leftovers.

INGREDIENTS:
Paste Ingredients:
4 red Thai chillies (finely chopped – seeded if you don’t want it too spicy)
2 lemon grass stalks (white part only – thinly sliced)
4 shallots (peeled and chopped)
3 slices fresh galangal
1/2 teaspoon fresh turmeric (chopped)
4 cloves garlic (peeled and chopped)
1 teaspoon shrimp paste
2 kaffir lime leaves (thinly shredded)
1 coriander root
pinch white pepper

Other Ingredients:
3 tablespoons oil
700g chicken breast (cut into strips)
300ml chicken stock

3 cups mixed vegetables (you decide)… I used:
1 corn cob (cut into 2 kernel wide slices)
green beans (cut into 3cm pieces)
garlic shoots
zucchini

2 tablespoons fish sauce
Fresh coriander leaves (for garnish)
1 lime (juice of)

DIRECTIONS:
In a pestle and mortar or blender, pound the paste ingredients into a smooth paste. Set aside.

Heat a wok with 2 tablespoons of the oil and stir fry the chicken in small batches for 1 minute until just cooked. Remove with a slotted spoon and repeat with the remaining meat. Add the remaining 1 tablespoon of the oil and then the vegetables. Stir fry for 2 minutes then add 3 tablespoons of the paste (freeze the rest) – let it sizzle, stirring for about a minute then pour in the chicken stock, fish sauce then sprinkle in the sugar. Let this simmer until the vegetables are cooked through but still have a little bite – about 5 minutes. Return the chicken to the pan and simmer for 30 seconds. Remove from the heat, check for seasoning and serve hot!

SERVING:
Sprinkle the curry with coriander and squeeze over some fresh lime juice. Serve over Jasmine rice.

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