Jungle curry (gaeng pa) with chicken, from doctored store-bought red curry paste
Pailin's Kitchen · ♥ 5.4K likes · 193K views · 15 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- green Thai chilies
Pound the green Thai chilies quite fine.
Doctoring red curry paste into jungle paste
- grachai
- lemongrass
Add the grachai and some extra lemongrass and grind very fine.
Grachai and extra lemongrass
- vegetable oil
Saute the curry paste in vegetable oil for a couple of minutes until very aromatic.
- boneless skinless chicken thighs
Add the chicken thighs and toss in the paste.
- chicken stock
Add chicken stock, bring to a simmer and simmer about 15 minutes until the chicken is fork tender.
- Thai eggplant
- young green peppercorns
Meanwhile cut the Thai eggplant into sixths or quarters and the green peppercorns into small chunks.
Thai eggplant, green peppercorns and basil
- baby corn
- long beans
Check the chicken with a fork. Add the hard vegetables: eggplant, baby corn and long beans, and the peppercorns to infuse; cook to liking.
Adding the hard vegetables
- toasted rice powder
Grind the toasted rice powder in a mortar and pestle, to order; small chunks are fine.
- fish sauce
- palm sugar
Season with fish sauce to taste and a small amount of palm sugar (ideally before the vegetables).
- bell pepper
- holy basil
When the eggplant takes a fork with slight resistance, add the bell pepper, then the basil; turn off the heat.
Finishing with bell pepper, basil and rice powder