Jungle curry paste is from Thailand’s central region and is made from a blend of herbs and spices including lemongrass, green chilli and wild ginger. Use boneless chicken thighs or legs for an even better flavour, or you could use chopped vegetables or prawns.
Serves 4
Ingredients:
- 400g chicken breasts, cut into strips
- 60g Thai Taste Jungle Curry Paste (add more for a hotter curry)
- 1 tbsp Thai Taste Rice Bran Oil or sunflower oil
- 400ml chicken stock or water
- 1 tsp Thai Taste Palm Sugar
- 1 tsp Thai Taste Fish Sauce
- 6-8 baby corn, halved
- 1 tin bamboo shoots, drained
- 1 large aubergine, chopped
- 1 jar Thai Taste Pea Aubergines, drained (optional)
Instructions:
- Heat the oil in a deep frying pan.
- Add Thai Taste Jungle Curry Paste and mix until the aromas are released (3 mins).
- Add the chicken, stirring to coat the meat with the paste (about 3 mins).
- Stir in the stock, fish sauce and palm sugar and simmer until the meat is cooked (about 5 mins).
- Add the baby corn, bamboo shoots, chopped aubergine and pea aubergines and continue to simmer for a further 2 mins.
- Add chopped coriander and sliced green chillies to finish off the dish.
- Serve with Thai Taste Sticky Rice.
Tip:
Use boneless chicken thighs or legs for an even better flavour. Substitute chicken with chopped vegetables or prawns.
Recipe by kind permission of Thai Taste