Modern-style Thai Jungle Chicken Curry
A spicy Thai curry made with chicken, mushrooms, vegetables, and a fragrant curry paste, simmered in a broth without coconut milk.
Ingredients
CURRY PASTE
- 1 piece ginger
- 2 red chillies
- 2 lemongrass only white part
- 1/2 onion
- 3 garlic cloves
- 1 tsp ground coriander
- 1/2 tsp freshly ground pepper
- 1 tsp shrimp paste
- 1 tsp fish sauce
MAIN INGREDIENTS
- 500 g boneless chicken thighs
- 1 cup dried mushrooms
- 1 carrot
- 1 bell pepper
- 200 g bamboo shoots
- 1/2 onion
- 1/2 aubergine/eggplant
- 1 whole lemongrass to flavour the broth
- 2 tsp fish sauce
- 2 fresh chilli peppers
- 1 tbsp brown sugar
- sunflower oil for frying
- 1 chicken stock cube optional
- 1/3 cup cashew nuts optional
Instructions
- Crush or blend all curry paste ingredients until fine.
- Heat a little oil in a wok, add the curry paste, and fry for about 2 minutes until fragrant.
- Soak dried mushrooms in 200 ml hot water for 10–15 minutes.
- Cut chicken into small pieces, onion into chunks, and slice carrot and pepper.
- Add chicken and onion to the wok, stir to coat, and fry for 5 minutes until lightly browned.
- Add stock or water, soaked mushrooms, carrot, pepper, aubergine, bamboo shoots, chillies, and bruised lemongrass. Stir in fish sauce and brown sugar.
- Simmer gently for about 15 minutes until chicken and vegetables are tender. Adjust seasoning if needed.
- Serve with rice or noodles.
Notes
The total calorie content of the dish is approximately 1,400 calories. This is an estimate and will vary depending on the specific products and brands used. The dish is intended to serve 4 people, which works out to around 350 calories per person.