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