Evil Jungle Prince With Chicken
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb boneless chicken breast
- 2 -6 small red chili peppers
- 1⁄2 stalk fresh lemongrass
- 2 kaffir lime leaves
- 2 tablespoons vegetable oil
- 1⁄2 cup coconut milk
- 1⁄2 teaspoon salt
- 1 -3 tablespoon fish sauce
- 10 -15 sweet basil
- 1 cup chopped cabbage
- 1 tablespoon sriracha sauce
- 1 tablespoon brown sugar
directions
- Cut chicken in to thin strips (approximately 2 inches long).
- Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
- Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
- Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
- Add chicken to the pan and continue cooking for 5 more minutes.
- Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
- Serve atop the bed of cabbage and enjoy.
Questions & Replies
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I have had "jungle curry" and this is the only one that calls for coconut milkThai Jungle Curry with Chicken (Gaeng Pa Gai) Ingredients Quick-Fix Jungle Curry Paste ? 4-5 tablespoon red curry paste ? 3-5 green Thai chilies, or as many as you can take ? 2 tablespoon fingerroot (grachai), chopped ? 2 tablespoon lemongrass, thinly sliced Jungle Curry ? 2 tablespoon neutral oil ? 12 oz boneless skinless chicken thigh, cut into strips ? 2½ cups unsalted chicken stock ? 1-2 tablespoon fish sauce ? 2 teaspoon finely chopped palm sugar ? 4.2 oz long beans, 2-inch pieces ? 8 baby corn, bite-sized pieces ? 4 Thai eggplant, cut in 4 or 6 wedges ? 2 stems young green peppercorns, (optional) ? ¼ cup julienned fingerroot (grachai), (optional) ? 4-5 makrut lime leaves ? 2 spur chilies, julienned (see note) ? 1 cup holy basil leaves ? 1 ½ tablespoon toasted rice powder, (see note) Jungle Curry Paste from Scratch ? 0.7 oz mild dried chilies, such as guajillo or puya ? 3-5 green Thai chilies, or as many as you can handle ? 1 teaspoon coarse grain salt ? ¼ teaspoon white peppercorns ? 1 stalk lemongrass, bottom half only, thinly sliced ? 1 tablespoon galangal, finely chopped ? 2 tablespoon fingerroot (grachai), finely chopped ? 1 teaspoon makrut lime zest, finely chopped ? 1 teaspoon cilantro roots or stems, finely chopped ? 3 tablespoon shallots, finely chopped ? 1 tablespoon garlic, finely chopped ? 1 teaspoon fermented shrimp paste (gapi)
Reviews
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Just an FYI, I worked for Keo's in Honolulu, my experience in making this dish is to add Sriracha Sauce, and approx 1 TBL brown sugar. I recall they also add julienne cut bamboo shoots to the dish. Typically served with stickey rice. There is a cookbook he published with the recipe, but evidentally omitted a few "secret" ingredients. I believe the sauce and sugar are 2 of a few...good luck! The dish is truly excellent.
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I have made this many times adding bamboo shoots, aparagus, straw mushrooms, baby corn and beans. I have Keo's cookbook and I grow Kaffir lime leaves, galanagal, chili, lemon grass and basil so I can make any of his recipes any time. Prepping the ingredients takes the most time, the cooking is very fast and the fresh herbs smell wonderful. Thank you for posting
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