Gaeng Pa (Jungle Curry)
Serves 4
Ingredients
Method
1 lb. Chicken, Cut Into Bite-Sized Pieces
2 tbsp. Red Curry Paste
4 cups Water
1 Galangal Slice
2 Kaffir Lime Leaves
2 Lemongrass Stalks, Bruised
2 tbsp. Fish Sauce
1 tsp. Sugar
2 cups Mixed Vegetables (Such As Eggplant, Bamboo Shoots, And Green Beans)
¼ cup Fresh Thai Basil Leaves, For Garnish
Heat a large pot over medium heat. Add the red curry paste and stir until fragrant.
Add the chicken to the pot and stir to coat in the curry paste.
Add the water, galangal slice, kaffir lime leaves, and lemongrass stalks to the pot. Bring to a boil.
Lower the heat and simmer until the chicken is cooked through.
Add the fish sauce, sugar, and mixed vegetables to the pot. Continue to simmer until the vegetables are tender.
Serve the Jungle Curry hot, garnished with fresh Thai basil leaves.