Spicy Thai Jungle Curry

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh lemongrass, finely chopped 1 tablespoon fresh lemongrass, finely chopped
• 1 tablespoon galangal, grated 1 tablespoon galangal, grated
• 2 Thai chilies, finely chopped 2 Thai chilies, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 1 cup eggplant, diced 1 cup eggplant, diced
• 1 cup green beans, trimmed and halved 1 cup green beans, trimmed and halved
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup chicken breast, thinly sliced (or protein of choice) 1 cup chicken breast, thinly sliced (or protein of choice)
• 2 cups vegetable broth 2 cups vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and cook until softened.
2. 2.
   Add the minced garlic, lemongrass, galangal, Thai chilies, ground coriander, ground cumin, and turmeric powder to the pan. Stir-fry for 2 minutes until fragrant.
3. 3.
   Add the sliced chicken (or protein of choice) to the pan and cook until browned.
4. 4.
   Add the bamboo shoots, eggplant, green beans, and red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Pour in the vegetable broth, fish sauce, and soy sauce. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the lime juice and remove the pan from heat.
7. 7.
   Garnish with fresh basil leaves before serving.
8. 8.
   Serve the Spicy Thai Jungle Curry with steamed jasmine rice.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Thai chilies — Adjust the amount of chilies according to your spice preference. Be cautious as they can be extremely hot.

Tips & Tricks

• For an extra kick of heat, add a few extra Thai chilies to the curry paste.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the curry during the simmering process.
• To make it vegetarian, substitute tofu or tempeh for the chicken and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Thai Jungle Curry hot with a side of steamed jasmine rice. The fragrant rice helps balance the spiciness of the curry and complements its flavors.

Presentation advice

Garnish the curry with a sprinkle of fresh basil leaves to add a pop of color and freshness. Serve it in a vibrant Thai-inspired bowl to enhance the visual appeal.