Chicken jungle curry
Chicken jungle curry
INGREDIENTS
2 tablespoons peanut oil
1.5 kg chicken lovely legs, skin on
6 small red chillies
1½ cups coconut milk
1 cup chicken stock
2 kaffir lime leaves
fish sauce, to taste
thai basil, julienne green onions, bean shoots and fried shallots, to garnish
steamed rice and lime wedges, to serve
Jungle curry paste
2 teaspoons shrimp paste
2 teaspoons bottled green peppercorns
1 teaspoon ground turmeric
2 tablespoons shaved palm sugar
1/3 cup green curry paste
METHOD
To make jungle curry paste, wrap shrimp paste in a small sheet of foil to enclose, place in a heated wok or frying pan and cook on both sides of foil for 2 minutes or until fragrant and dry. Remove and set aside to cool completely. Pound shrimp paste and peppercorns in a mortar with a pestle until well combined, stir in remaining ingredients.
Heat oil in a large wok or frying pan over a medium heat. Cook chicken and chillies in batches until browned all over, remove. Add curry paste and cook over a low heat, stirring until fragrant. Stir in coconut milk, stock and lime leaves; return chicken to pan. Simmer uncovered, for 20 minutes or until chicken is cooked through and sauce has thickened slightly.
Garnish with combined basil, onions, bean shoots and fried shallots. Serve with rice and lime wedges.
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