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Green chicken jungle curry
Green chicken jungle curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your dinner with a zesty homemade green curry fit for royalty.
Ingredients:
  • 9.20 gm vegetable oil
  • 1kg chicken thigh fillets, excess fat trimmed, halved crossways
  • 250ml (1 cup) water
  • 48.80 gm fish sauce
  • 1 bunch snake beans, ends trimmed, cut into 5cm lengths
  • 1 x 125g pkt baby corn
  • 125.00 ml firmly packed fresh Thai basil leaves
  • 8 fresh long green chillies, coarsely chopped
  • 8cm-piece fresh ginger, peeled, finely chopped
  • 8cm-piece fresh galangal, peeled, finely chopped
  • 2 lemongrass stems, pale section only, finely chopped
  • 5 purple eschalots, peeled, finely chopped
  • 2 garlic cloves
  • 40.00 gm water
  • 6.10 gm shrimp paste
  • 1.20 gm salt
Instructions:
  • In a food processor, combine chili, ginger, galangal, lemongrass, eschalot, and garlic. Blend until finely chopped. Add water and blend until smooth. Transfer to a bowl and mix in shrimp paste and salt. Enjoy your homemade curry paste!
  • In a saucepan over medium heat, warm the oil. Stir in the curry paste and cook for 3 minutes until fragrant, stirring constantly.
  • Cook the chicken in a pot with water and fish sauce, turning occasionally, for 8-10 minutes until chicken is cooked through. Add beans and corn, and continue cooking for 5 more minutes until beans are tender-crisp. Take the pot off the heat.
  • Stir in fresh basil until well incorporated. Transfer the fragrant curry to a large serving bowl and enjoy while hot.

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