THE WATER-FIRE JUNGLE CURRY

(Our Play on Thai Jungle Curry - No Coconut Milk)

THE WATER-FIRE JUNGLE CURRY

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

  1. The Scorch Fry red curry paste and chilies in 1 tbsp oil until the heat is aggressive and fragrant.
  2. The Bloom Add a 40ml splash of stock to 'hiss' the paste and release the herbal aromatics.
  3. The Swell Pour in the rest of the stock and bring to a boil; add chicken and all veg.
  4. The Marriage Simmer for 15 minutes. This curry is thin but intensely spicy and aromatic.
  5. The Final Flourish Add a handful of fresh basil and a squeeze of lime to lift the fire.

Cuisine: Asian

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