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Jungle Curry

This Jungle Curry is a flavor explosion! Tender chicken, vibrant veggies, and aromatic spices create a delightful Thai experience right in your kitchen.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 4 ½ tablespoons red curry paste
  • 3 pieces green chilies deseeded and chopped
  • 2 tablespoons fresh lemongrass thinly sliced
  • 1 ½ tablespoons neutral oil (canola or vegetable oil)
  • 12 ounces boneless, skinless chicken thighs cut into strips
  • 3 cups low-sodium chicken broth
  • 1 ½ tablespoons fish sauce
  • 1 ½ teaspoons sugar
  • 8 pieces baby corn cut into bite-size pieces
  • 1 cup green beans trimmed and cut into 2-inch pieces
  • 1 small eggplant cut into bite-size pieces
  • ½ cup fresh basil leaves
  • 1 piece lime juice of

Instructions

  • Begin by prepping all your ingredients. Cut the chicken into strips, chop the green chilies, slice the lemongrass, and cut your vegetables into bite-sized pieces. Having everything ready will make the cooking process smoother.
  • In a large pot or Dutch oven, heat the neutral oil over medium heat. Once the oil is hot, add the red curry paste, green chilies, and lemongrass. Stir-fry for about 2-3 minutes, until the mixture becomes fragrant.
  • Add the chicken strips to the pot and cook for about 5-7 minutes, or until the chicken is browned on the outside. Make sure to stir occasionally to ensure even cooking.
  • Pour in the low-sodium chicken broth, ensuring the chicken is fully submerged. Bring the mixture to a gentle simmer.
  • Add in the fish sauce and sugar, stirring well to combine. Taste the broth and adjust the seasoning if necessary.
  • Add the baby corn, green beans, and eggplant to the pot. Allow the curry to simmer for an additional 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked.
  • Just before serving, stir in the fresh basil leaves and the juice of one lime. This will add a fresh and zesty touch to your Jungle Curry.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Knife and cutting board
  • Measuring spoons and cups

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Jungle Curry can be frozen for up to 2 months. Allow it to cool completely before transferring it to freezer-safe containers.
  • Reheat on the stove over low heat, adding a splash of broth or water if it’s too thick.