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Thai Jungle Curry with Chicken

A vibrant and flavorful Thai Jungle Curry with Chicken, featuring fresh herbs, tender chicken, and a mix of aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Jungle Curry Paste
  • 4-5 tablespoons red curry paste Use Maesri brand for authentic flavor.
  • 3-5 pieces green Thai chilies Adjust based on heat preference.
  • 2 tablespoons fingerroot (grachai), chopped Can be omitted if unavailable.
  • 2 tablespoons lemongrass, thinly sliced Fresh is recommended for best flavor.
For the Curry
  • 2 tablespoons neutral oil (like canola or vegetable) Used for sautéing the curry paste.
  • 12 oz boneless skinless chicken thigh, cut into strips Allow chicken to reach room temperature before cooking.
  • 2.5 cups unsalted chicken stock
  • 1-2 tablespoons fish sauce To balance flavors.
  • 2 teaspoons finely chopped palm sugar
  • 4.2 oz long beans, cut into 2-inch pieces
  • 8 pieces baby corn, cut into bite-sized pieces
  • 4 pieces Thai eggplant, cut into wedges
  • 2 stems young green peppercorns (optional)
  • 0.25 cup julienned fingerroot (grachai) (optional)
  • 4-5 pieces makrut lime leaves
  • 2 pieces spur chilies, julienned
  • 1 cup holy basil leaves
  • 1.5 tablespoons toasted rice powder

Method
 

Preparation of Jungle Curry Paste
  1. In a mortar and pestle (or food processor), pound the green chilies, fingerroot, and lemongrass into a fine paste. Mix in the red curry paste until well blended.
  2. In a heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium heat. Add the curry paste and sauté for 2-3 minutes until fragrant, stirring frequently.
Cooking the Curry
  1. Add the chicken strips to the pot, tossing to coat them evenly in the paste. Cook for about 5 minutes until the chicken is no longer pink.
  2. Pour in the unsalted chicken stock. Bring to a gentle simmer and let bubble for 15 minutes until the chicken is fork-tender.
  3. Stir in the palm sugar and fish sauce, tasting as you go to balance the flavors.
  4. Add the long beans, baby corn, and Thai eggplant, simmering for an additional 5-7 minutes until just tender.
  5. Off heat, stir in the spur chilies and holy basil, allowing the residual heat to wilt the herbs. Add toasted rice powder for crunch.
Serving
  1. Serve your homemade Thai Jungle Curry with a side of jasmine rice.

Notes

This curry keeps well in the fridge for up to 3 days and can be made a day in advance for even better flavor. Adjust spice levels according to your preference.