| This recipe is liked by 0 person(s). |
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.