Jungle Curry
Dive into the bold and aromatic flavors of Jungle Curry, a traditional Thai dish bursting with vibrant ingredients and fiery spice. This curry, famously free of coconut milk, features tender chunks of chicken simmered with fragrant kaffir lime leaves, lemongrass, and galangal, creating an intensely flavorful base. Packed with fresh vegetables like green beans, baby corn, and zucchini, and finished with aromatic Thai basil and red chilies, this recipe is a lighter, more rustic take on Thai curries. Perfectly balanced with fish sauce and palm sugar, Jungle Curry is an excellent choice for spice lovers seeking an authentic, low-calorie Thai meal. Serve it hot with jasmine rice and let the fragrant, zesty flavors transport your taste buds to the heart of Thailand.
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 4 leaves Kaffir lime leaves, torn
- 4 pieces Thai red chilies, finely chopped
- 4 cloves Garlic cloves, minced
- 2 pieces Shallots, thinly sliced
- 20 grams Galangal, thinly sliced (or substitute with ginger)
- 2 pieces Lemongrass stalks, trimmed and finely chopped
- 20 grams Thai basil leaves
- 100 grams Green beans, trimmed and cut into 2-inch pieces
- 100 grams Baby corn, halved lengthwise
- 100 grams Zucchini, sliced into half-moons
- 500 ml Water
- 3 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 2 tablespoons Vegetable oil
- 3 tablespoons Jungle curry paste (store-bought or homemade)
Instructions
Heat the vegetable oil in a large wok or saucepan over medium heat.
Add the jungle curry paste and stir-fry for 1-2 minutes until fragrant.
Add the minced garlic, shallots, galangal, and lemongrass. Stir-fry for another 2 minutes to release the aroma.
Add the chicken pieces to the pan and cook for 4-5 minutes until the chicken is lightly browned.
Pour in the water and bring it to a simmer. Stir well to dissolve the curry paste into the liquid.
Add the torn kaffir lime leaves, green beans, baby corn, and zucchini. Simmer for 8-10 minutes until the vegetables are tender.
Stir in the fish sauce and palm sugar, adjusting the seasoning to taste.
Add the Thai basil leaves and chopped red chilies to finish. Stir well and let them wilt slightly.
Serve the jungle curry hot with steamed jasmine rice on the side.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
