Spicy English Jungle Curry

Ingredients

In this adaptation of Kaeng pa to English cuisine, we have made a few modifications to suit the English palate. We have reduced the level of spiciness slightly to cater to milder taste preferences. Additionally, we have incorporated some English vegetables and herbs to enhance the flavors and add a touch of familiarity to the dish. We alse have the original recipe for Kaeng pa, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 200g (7oz) chicken breast, thinly sliced 200g (7oz) chicken breast, thinly sliced
• 200g (7oz) prawns, peeled and deveined 200g (7oz) prawns, peeled and deveined
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 200ml (3/4 cup) chicken or vegetable broth 200ml (3/4 cup) chicken or vegetable broth
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the red bell pepper and carrot to the pan, and cook for a few minutes until slightly softened.
3. 3.
   Push the vegetables to one side of the pan and add the chicken and prawns. Cook until the chicken is no longer pink and the prawns are cooked through.
4. 4.
   Stir in the Thai red curry paste and tomato paste, and cook for a minute to release the flavors.
5. 5.
   Pour in the coconut milk and chicken or vegetable broth. Stir in the fish sauce, soy sauce, and brown sugar. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Remove the pan from heat and stir in the lime juice.
7. 7.
   Serve the Spicy English Jungle Curry over steamed rice or with crusty bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, slice it thinly against the grain.
• Prawns — Make sure to devein the prawns before using them in the curry to remove any grit or sand.

Tips & Tricks

• Adjust the spiciness of the curry by adding more or less Thai red curry paste according to your preference.
• For a vegetarian version, replace the chicken and prawns with tofu and a variety of vegetables like broccoli, mushrooms, and snow peas.
• If you prefer a thicker curry, simmer it uncovered for a longer time to allow the sauce to reduce and thicken.
• Customize the vegetables in the curry based on seasonal availability and personal preference.
• For an extra burst of freshness, squeeze some lime juice over the curry just before serving.

Serving advice

Serve the Spicy English Jungle Curry hot over steamed jasmine rice or with crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Spicy English Jungle Curry in a vibrant and colorful manner by arranging the curry in a shallow bowl or plate. Place a mound of steamed rice in the center and garnish with a sprig of fresh cilantro. Drizzle some extra curry sauce around the rice for an appealing presentation.