Thai Jungle Curry Chicken II
 

Ingredients 

1 Tabs peanut oil
1 Tabs of the curry paste
6 oz chicken breast, finely sliced
1/2 cup chicken stock
1 Tabs Mekong Thai whisky (or rum)
2 Tabs pea eggplants (fresh peas can be substituted but will not give the slight bitter taste)
2 oz yardlong beans cut into 1 1/2” lengths
2 oz bamboo shoots, juilenned
10-12 fresh holy basil leaves (Bai Krapao)
4 krachai (lesser galangal) stalks, scraped and julienned (frozen or in jar)*
1 Tabs fresh green peppercorns (or frozen or in a can)*
3 kaffir lime leaves, slivered
2 tsp fish sauce (nam pla)


* found in Asian Markets either frozen or in a can or jar

CURRY PASTE

1 1/2 Tabs small fresh green Thai Bird chiles, chopped (Phrik Kee Nue)
4 shallots, chopped
5 cloves garlic, minced
1 stalk lemon grass, finely sliced, outer hard leaves removed
1 Tabs kapi (shrimp paste), roasted, toasted in toaster oven on tin foil until fragrant
1 tsp salt
1 Tabs galangal, peeled and finely sliced (kha)
2 small cilantro roots, sliced (coriander)
1/2 Tabs kaffir lime zest (lime zest can be used)
3 krachai roots, peeled and sliced
10 white peppercorns, ground

Method
Place chiles, shallots, and lemongrass in mortor pound with pestle to a fine paste. Add the kapi, salt, and galangal, cilantro roots, kaffir lime zest, krachai, and peppercorns continue pounding after adding each ingredients until all are incorporated into a fine paste. Set aside. This can be done in a food processor, but the flavour will be a little different as pounding releases the flavour oils.

In a preheated medium sized saucepan add the oil and swirl to cover the bottom. Add the curry paste and fry until fragrant. Add the chicken and turning to all sides to cook. Add the stock and Mekong whiskey, simmer for 2 or 3 minutes until the meat is cooked- i.e  no longer pink.

Just before serving add the rest of the ingredients including the fish sauce, kaffir lime leaves, etc. Allow these ingredients to simmer and the flavours to meld together. This is a salty and hot dish. Adjust fish to taste.


Garnish with a handful of Thai Holy Basil (Bai Krapoa).

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