THE WATER-FIRE JUNGLE CURRY
(Our Play on Thai Jungle Curry - No Coconut Milk)
Ingredients: 400g Chicken thighs (chunks), 500ml Chicken stock, 2 tbsp Red curry paste, 100g Bamboo shoots, 100g Green beans, 1 Eggplant (cubed), 3 Green chilies (smashed), 10g Fresh Peppercorns...
Ingredients
- 400g Chicken thighs (chunks)
- 500ml Chicken stock
- 2 tbsp Red curry paste
- 100g Bamboo shoots
- 100g Green beans
- 1 Eggplant (cubed)
- 3 Green chilies (smashed)
- 10g Fresh Peppercorns
Cooking Method
- The Scorch Fry red curry paste and chilies in 1 tbsp oil until the heat is aggressive and fragrant.
- The Bloom Add a 40ml splash of stock to 'hiss' the paste and release the herbal aromatics.
- The Swell Pour in the rest of the stock and bring to a boil; add chicken and all veg.
- The Marriage Simmer for 15 minutes. This curry is thin but intensely spicy and aromatic.
- The Final Flourish Add a handful of fresh basil and a squeeze of lime to lift the fire.