Jungle Curry

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 4 red chillies
  • 3 Shallots
  • 3 Garlic cloves
  • 1 piece(s) (approx. 40 g) Galangal (alternatively ginger)
  • 2 Sticks of lemongrass
  • 1 collar Coriander with roots (Asialaden)
  • 4 Kaffir lime leaves (fresh or frozen)
  • 1 TABLESPOON black peppercorns
  • 1 TEASPOON Salt
  • 1 piece(s) (approx. 80 g; alternatively ginger) Galangal
  • 2 Sticks of lemongrass
  • 4 Chicken filets
  • 4 TABLESPOONS Oil
  • 4 TSP Chicken broth (instant)
  • 6 Kaffir lime leaves (fresh or frozen)
  • 2 TEASPOONS Palm sugar (alternatively brown sugar)
  • 2 TABLESPOONS Fish sauce
  • 80 g Krachai (see tip)
  • 1 Carrot
  • 150 g Sweet peas
  • 100 g green baby Thai asparagus (Asian shop)
  • 5 fresh baby corn (Asialaden)
  • 2–3 panicles green pepper

Directions

  1. 1

    For the spice paste, wash the chilli and chop finely with the seeds. Peel and chop shallots, garlic and galangal. Cut lemon grass lengthwise, remove the outer leaves and chop the stalks.

  2. 2

    Cut off, wash and chop the coriander roots. Put the coriander green aside. Crush all prepared ingredients, lime leaves, peppercorns and salt in a mortar to a paste.

  3. 3

    For the curry, peel the galangal and cut into large pieces. Cut the lemon grass lengthwise, remove the outer leaves and first chop the sticks and then crush them finely in a mortar.

  4. 4

    Wash the meat, dab dry and cut into pieces. Fry the spice paste and 4 tablespoons of oil in a large pot at low heat for 1-2 minutes until it starts to smell. Add the meat and mix in.

  5. 5

    1 1⁄2 Add 1 1⁄2 l water with broth, lemon grass, lime leaves, galangal, sugar and fish sauce. Bring to the boil and simmer for about 10 minutes.

  6. 6

    Meanwhile peel Krachai thinly and cut into thin slices. Clean or peel the vegetables and cut them into small pieces. Add everything with the pepper panicles to the soup and cook for 1-2 minutes at most, the vegetables should still be crisp.

  7. 7

    Wash the rest of the coriander and dab dry. Serve the soup. Sprinkle with coriander. Serve with jasmine rice.

Nutrition Facts

KCAL
220 kcal
CARBS
19 g
FATS
2 g
PROTEINS
31 g