Escape to the vibrant flavors of Thailand with this authentic Country Chicken Jungle Curry recipe. Forget bland takeout – this dish explodes with the rich, earthy tones of a meticulously crafted curry paste, simmered to perfection with tender, juicy chicken boasting deliciously crispy skin. We use free-range, country-style chicken for optimal flavor and texture, elevating this classic beyond the ordinary. The aromatic blend of lemongrass, galangal, chilies, and kaffir lime leaves transports you straight to the heart of a bustling Thai market.
This recipe isn't just about taste; it's about an experience. The satisfying crunch of the chicken skin contrasts beautifully with the creamy, subtly spicy coconut milk-based curry, creating a symphony of textures and flavors. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own unforgettable Country Chicken Jungle Curry.
Tools Needed
- Pan
- Knife
- Cutting board
Ingredients
- Free-range chicken: 700 grams
- Red curry paste: 43.52 grams
- Jinda chili: 80 grams
- Chili: 7 pieces
- Shrimp paste: half a tablespoon
- Eggplant: 200 grams
- Yardlong beans: 100 grams
- Young pepper: 20 grams
- Sliced galangal: 20 grams
- Kaffir lime leaves: 5
- Red chili: 25 grams
- Basil leaves: 25 grams
- Fish sauce: 2 tablespoons
- Chicken seasoning powder: half a tablespoon
- Water: 1.3 liters
- Soybean oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Burn the chicken over a hot fire to remove hair. This method results in soft, tender chicken.
- Cut the eggplant and soak it in salt water to prevent it from turning black.
Step 2. Build the Curry Base & Cook the Chicken
- Heat up the pan and add oil. Stir-fry the chili, shrimp paste, and curry paste until fragrant and yellow.
- Add water and fish sauce. Add the chopped chicken and stir-fry until it starts to cook. Simmer for about 20 minutes, or until tender.
- Add the galangal and shredded kaffir lime leaves to remove the chicken smell and add fragrance.
- Stir-fry until the chicken is cooked on the outside. Add water (adjust amount based on chicken toughness). Simmer for 15-20 minutes, or until the chicken is tender.
Step 3. Add Vegetables & Simmer
- Add the eggplant, yardlong beans, and other vegetables. Simmer until cooked.
Step 4. Season & Finish
- Season with chicken seasoning powder, kaffir lime leaves, and chilies. Simmer until the soup thickens to your liking. Add basil leaves at the end.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use more chili for extra spiciness.
- Adjust the amount of water depending on the chicken's toughness and desired consistency of the curry.
- Adding vegetables gradually helps prevent them from overcooking.
- Adding basil leaves when the water is boiling enhances the aroma and prevents the curry from spoiling easily.
Nutrition
- N/A
FAQs
1. Can I use store-bought curry paste instead of making my own?
Absolutely! Many excellent Thai curry pastes are available in Asian grocery stores or online. Just be sure to check the ingredients and adjust the spice level to your preference.
2. How do I get the chicken skin extra crispy?
Pat the chicken very dry before cooking. Sear it skin-side down in a hot pan with a little oil until golden brown and crispy. This initial sear is key!
3. What can I substitute for coconut milk?
While coconut milk is traditional and provides the best flavor and richness, you could try using full-fat cream or a combination of vegetable broth and a little cream for a lighter version. The flavor will be altered, however.
This Thai Jungle Curry with Chicken is a testament to the magic of simple ingredients expertly combined. The crispy chicken skin and rich, flavorful curry will leave your taste buds singing. Enjoy this delicious and authentic Thai dish, and don't hesitate to experiment with different vegetables and spice levels to make it your own.