Thai Jungle Curry with Chicken (Gaeng Pa Gai)
Dive into the vibrancy of Thai cuisine with this traditional Thai Jungle Curry, also known as Gaeng Pa Gai. This dish is renowned for its robust array of fresh herbs and vegetables, earning it the nickname 'jungle curry' for its bounty of greens reminiscent of a lush jungle.
Featuring a water-based curry that eschews coconut milk for a lighter, yet intensely flavourful experience, this recipe is perfect for those who enjoy a hearty, spicy meal without the heaviness.
The curry is infused with chicken and a medley of Thai vegetables, all brought together with a homemade curry paste that you can prepare from scratch or modify with a quick-fix store-bought version, making it adaptable for both leisurely cooking sessions and quick weeknight dinners.
Ingredients
- 1-2 tbsp Fish Sauce to taste
- 1 tbsp Vegetable Oil
- 1 handful Holy basil
- 4 Aubergine small Thai aubergines, quartered
- 1 Green chilli sliced
- Jasmine Rice, to serve
- 100 g Baby corn halved
- 120 g Green beans trimmed
- 2 tbsp Thai red curry paste
- 600 g Chicken thigh boneless, sliced
- 4 Makrut lime leaves torn
- 500 ml Chicken Stock
Method
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- Prepare the quick-fix jungle curry paste by grinding grachai, lemongrass, and green chilies until fine, then mixing with red curry paste.
- Heat oil in a heavy-bottomed pot, sauté the curry paste for about 2 minutes.
- Add chicken thigh strips and toss to coat with the paste, then pour in chicken stock and simmer for 15 minutes until the chicken is tender.
- Add beans, baby corn, Thai eggplant, optional young green peppercorns, and makrut lime leaves. Simmer until vegetables are tender.
- Remove from heat, stir in holy basil leaves and julienned spur chilies or bell pepper, adjusting seasoning with fish sauce as needed.
- Serve the curry hot with jasmine rice.
Notes
For a less spicy version, remove the seeds from the green chillies. The curry paste can be made ahead and stored in the fridge for a few days or frozen for future use.