Menu Thai Jungle Curry from Chiang Mai Food

If you like chicken curry, try my Thai Jungle Curry, which is based on a famous dish from Chiang Mai. Spicy and layered with flavor, this curry is a splendid variation of red curry, but with the addition of a few key ingredients. While Jungle Curry is usually made with wild meats (which most Westerners would have trouble obtaining and stomaching), here I've created my own version using chicken. I've also replaced the original broth with a little coconut milk, which I find adds more thickness and flavor to the sauce. Note that Jungle Curry can also be made with pork or other red or wild meats of your choice. ENJOY!

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:

•SERVES 2-3
•1/2 chicken, chopped into pieces, OR 4-6 chicken pieces, thighs, breast, or drumsticks
•generous handfuls of fresh coriander and basil for topping
•optional vegetables: 1 cup eggplant, chopped into bite-size pieces, and 1/2 cup cherry tomatoes
•JUNGLE CURRY SAUCE:
•1/2 onion, thinly sliced
•3-4 Tbsp. galangal OR ginger, thinly sliced
•1 Tbsp. green peppercorns (these come packed in a jar with vinegar - available at most Asian/Chinese food stores))
•2 Tbsp. fresh or frozen lemongrass , minced
•6 cloves garlic
•6 kaffir lime leaves, cut into slivers with scissors (available frozen at most Asian stores)
•1 Tbsp. chili powder (regular North American type from your supermarket)
•1-2 fresh red chilies, OR 1 tsp. cayenne pepper, to taste
•juice of 1/2 lime
•1 tsp. shrimp paste (available by the jar at Asian food stores)
•3 Tbsp. fish sauce
•1 can coconut milk
•optional: 1 tsp. palm or brown sugar, to taste

Preparation:1.While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it's easier in the oven where it won't burn or dry out. Preheat oven to 375 degrees.
2.Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk - just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don't have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3.Place the chicken in a casserole dish and pour the curry sauce over top. Mix all together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 45 minutes and add your vegetables, then return to the oven to bake for 15 more minutes.
4.Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.
5.Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6.Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Also, a small 'branch' of green peppercorns can be added as a pretty garnish. Serve with plain rice or my Easy Coconut Rice. ENJOY!

Menu Special Thai Lime Leaf Green Curry Recipe Food

This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color. It is similar to classic Thai green curry, but also slightly different owing to the prominant flavor of the lime leaves. Kaffir lime leaves can be purchased at any Asian store (if not fresh, check the freezer section), and you'll be needing lots of them for this wonderful recipe. ENJOY!

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients:

•SERVES 2-3
•1 to 1.5 lbs. chicken thighs or breast, chopped into small pieces
•1 red bell pepper, chopped into bite-size pieces
•1 green or yellow bell pepper, chopped into bite-size pieces
•2 shallots OR 1/4 cup purple onion, finely chopped
•1/2 can good-quality coconut milk
•1/2 cup fresh basil
•oil, + a little sherry (or cooking sherry) for stir-frying
•CURRY PASTE:
•10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)
•6 cloves garlic
•4 green (spring) onions, sliced
•3 Tbsp. fish sauce (available in tall bottles at Asian stores)
•4 Tbsp. freshly-squeezed lime juice
•3 Tbsp. soy sauce
•1 tsp. dark soy sauce
•2 tsp. brown sugar
•3 Tbsp. coconut milk
•1/2 cup fresh basil
•1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)
•1/2 tsp. shrimp paste (available by the jar at Asian stores)

Preparation:
1.Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Place these strips plus all paste ingredients together in a mini food chopper (or a food processor which can mince finely). Process very well to create an aromatic dark green Thai curry paste.
2.Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots and stir-fry 1 minute.
3.Add the chicken, plus 2-3 Tbsp. sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.
4.Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).
5.Reduce heat to medium. Add all the remaining paste plus 1/3 can coconut milk, stirring well to mix.
6.Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
7.Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine-scented rice, and ENJOY!