Jungle Curry Chicken
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Thai Curry, Sangdad, p.30
| 1 tablespoon | oil |
| 1/2 cup + 2 tablespoons | jungle curry paste |
| 500 grams | chicken thighs cut into pieces |
| 4 cups | water |
| 4 tablespoons | fish sauce |
| 1 teaspoon | sugar |
| 8 | eggplants, quartered |
| 1/2 cup | pea eggplant |
| 4 | kaffir lime leaves, torn |
| 1/4 cup | green peppercorns, cut into short sections |
| 1/2 cup | wild ginger, shredded |
| 1 cup | holy basil |
| 4 | spur chilies |
| Baby corn | |
| Pumpkin |
Saute curry paste in hot oil. Add chicken, cook til done. Add water and bring to a boil. Season to taste, add eggplant etc. Add wild ginger, holy basil.
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