Thai Jungle Curry From Chiang Mai

Name: Thai Jungle Curry From Chiang Mai
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 4 to 6 skin-on chicken thighs, or breasts or drumsticks; 1 to 2 cups eggplant, cut into bite-sized pieces; 1 1/2 cups cherry tomatoes, optional; 1 cup fresh cilantro, for garnish; 1 cup basil fresh, for garnish; 1/2 onion, diced; 3 to 4 tablespoons fresh galangal, or fresh ginger, thinly sliced; 2 tablespoons lemongrass, fresh or frozen, minced; 6 cloves garlic; 1 teaspoon makrut lime leaves, cut into slivers with scissors, or 1 teaspoon grated lime zest; 1 tablespoon chili powder; 1 to 2 chile peppers,or 3/4 to 1 teaspoon cayenne pepper, to taste; 1/2 lime, juiced; 2 1/2 to 3 tablespoons fish sauce; 1 teaspoon shrimp paste, or additional tablespoon fish sauce; 1 can coconut milk, good quality; 1 to 2 teaspoons brown sugar, optional, to taste; 1 tablespoon green peppercorns, optional, jarred with vinegar (available at most Asian food stores)

A northern Thai jungle curry from Chiang Mai, typically featuring wild meats, is adapted here using chicken.

⭐ 2.9 (40 reviews) Prep: 15 minCook: 60 minTotal: 75 minYields: 3 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai

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Ingredients

4 to 6 skin-on chicken thighs, or breasts or drumsticks
1 to 2 cups eggplant, cut into bite-sized pieces
1 1/2 cups cherry tomatoes, optional
1 cup fresh cilantro, for garnish
1 cup basil fresh, for garnish

For the Jungle Curry Sauce:

1/2 onion, diced
3 to 4 tablespoons fresh galangal, or fresh ginger, thinly sliced
2 tablespoons lemongrass, fresh or frozen, minced
6 cloves garlic
1 teaspoon makrut lime leaves, cut into slivers with scissors, or 1 teaspoon grated lime zest
1 tablespoon chili powder
1 to 2 chile peppers,or 3/4 to 1 teaspoon cayenne pepper, to taste
1/2 lime, juiced
2 1/2 to 3 tablespoons fish sauce
1 teaspoon shrimp paste, or additional tablespoon fish sauce
1 can coconut milk, good quality
1 to 2 teaspoons brown sugar, optional, to taste
1 tablespoon green peppercorns, optional, jarred with vinegar (available at most Asian food stores)

Instructions

Preheat oven to 375 F.
Process all curry sauce ingredients in a food processor until smooth; if using a small chopper, add minimal coconut milk initially and the remainder with the chicken.
Combine chicken and curry sauce in a casserole dish, mix thoroughly, cover, and bake for 1 hour.
After 45 minutes, add the vegetables to the curry, then return to the oven for the final 15 minutes of baking.
Verify chicken is fully cooked after 1 hour; if necessary, continue baking for up to 10 more minutes.

Nutritional Info (per serving)

Calories: 1000 kcal

Carbohydrate: 23 g

Cholesterol: 392 mg

Fiber: 4 g

Protein: 79 g

Saturated Fat: 38 g

Sodium: 2228 mg

Sugar: 4 g

Fat: 71 g

Unsaturated Fat: 0 g