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Gaeng Pah Gai

Thai Jungle Curry Chicken
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Course: Main Course
Cuisine: thai
Ingredients Method

Ingredients
  

  • 2 tablespoons jungle curry paste
  • 1.5 ounces chicken thigh sliced
  • 1 green tiger eggplant/Thai round eggplant quartered
  • 1/4 cup long beans sliced diagonally in 1″ pieces
  • 6 Enoki mushrooms
  • 2-3 lesser ginger
  • 1 stalk green peppercorn
  • 1/8 cup baby corn sliced diagonally in 1/2″ pieces
  • 1/4 cup holy basil leaves
  • 2-3 Kaffir lime leaves pulled into 2 each
  • 1-2 red birds eye chili’s
  • 2 1/2 cups chicken stock
  • 1 tablespoon cooking oil
  • 1/4 teaspoon sugar
  • 1 teaspoon fish sauce

Method
 

  1. Put oil in wok and add red curry paste. Fry over low heat until fragrant, then add chicken stock. Stir constantly about 2 minutes
  2. Add chicken, eggplant and baby corn, bring to a boil.
  3. Add lesser ginger, kaffir lime leaves, long beans, Enoki mushrooms and simmer for a few minutes
  4. Add holy basil and red chili peppers and serve.
  5. Serve with rice, if you want.