How To make Evil Jungle Prince with Chicken (Or with Mixed Vegetables)
1/2 lb Boneless chicken breast
-OR- 1/2 lb -Mixed vegetables,
- (see note below) 2 -to
6 sm Red chile peppers
1/2 Stalk fresh lemon grass
2 Kaffir lime leaves
2 tb Oil
1/2 c Coconut milk
1/2 ts Salt
1 -to
4 tb Fish sauce,
- based on personal taste - (omit for veggie version) 10 -to
15 Basil leaves
1 c Chopped cabbage
Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant. (3-4 servings) Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From: arielle@taronga.com (Stephanie da Silva)
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Thai Jungle Curry Recipe (Gaeng Pa) แกงป่าไก่ - Hot Thai Kitchen
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This classic Thai dish is called jungle curry because there are so many plants in it that it's like a whole jungle in a bowl! Healthy, herbaceous, and fiercely spicy - this curry packs all the flavours that are iconic to Thailand. It's a water-based curry (no coconut milk) so it makes for a light but satisfying meal. For the curry paste, I've included both the from-scratch and quick-fix recipes, so you can make it a project or a weeknight meal!
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03:41 How to make jungle curry
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Jungle Curry - แกงป่าเนื้อ
A traditional Thai Curry!
Ingredients:
1 lb Thai Eggplants 2 – 3 Tablespoons Vegetable Oil
2 – 3 Tablespoons Thai red curry paste
1 ½ lb Beef, Pork, Chicken, Venison lengthwise, then sliced crosswise 1/4 inch slices or just Veggies
¼ - 1/3 Cup Julienne Strips Fresh, Bottled or frozen grachai (Finger Root Ginger/Rhizome) or ginger
3 oz Chinese Long Beans or Green Beans, cut into 1-inch pieces
8 canned baby corn, rinsed, drained, and halved lengthwise
2 – 3 Cups Water
3 – 4 tablespoons Nam Pla Thai Fish Sauce
5 Kaffir Lime Leaves Sliced Fine Fresh Chiles, thinly sliced crosswise and seeds discarded 1 Cup loosely packed Holy Basil Leaves (Bai Krapao) Sweet Thai Basil if Holy Basil not available. 2 – 3 Twigs of Fresh Green Peppercorns
Thai Jungle Curry
A very basic recipe for a Thai Jungle Curry. Slimming World friendly, only 1 syn per portion.
10 Minute Meals | Szechwan Shrimp (or Chicken) Dinner
My go to quick version of Szechwan Shrimp (or Chicken). Takes less than 10 minutes to prep and cook. Enjoy! Thanks for watching!
See video for recipe.