Punchy Thai jungle curry recipe, loaded with chicken and vegetables.
Recipe by The Moody BBQ, a Hampshire-based BBQ enthusiast. Check out his Thai chicken satay skewers, pad kra pao spring rolls and chicken jungle curry to make the ultimate Thai fakeaway.
Thai Chicken Jungle Curry Recipe
Ingredients
- 1 kg chicken breast, cut into chunks
- 2 tbsp rapeseed/ vegetable oil
- 6 tbsp Thai red curry paste
- 500ml chicken stock
- ½ can coconut milk
- 2 red peppers, roughly chopped
- 250g baby corns, cut into small pieces
- 250g green beans
- 4 large potatoes, cubed
- Juice of 1 lime
- 1 tsp brown sugar, to taste
- 2 tbsp fish sauce
- Fresh coriander to finish
Method
- Heat some oil over direct heat, then add chicken breast and lightly brown.
- Stir in the curry paste, add the chicken stock and bring to a boil.
- Let the chicken simmer for a few minutes, then add the potatoes.
- Once the potatoes start to soften, reduce the heat and add the rest of the vegetables.
- Add the coconut milk, fish sauce and lime juice and cook until the chicken reads 74 °C on your Thermapen.
- Adjust the taste by adding more paste for spice, coconut milk, or sugar for sweetness or lime juice for sourness.
- Once cooked, garnish with fresh coriander and serve with jasmine rice.
Joe Gregory
#TEAMTEMPERATURE Thai Week Winner - @the_moody_bbq
"My Thermapen is an essential bit of kit that I couldn't cook without at home or overseas. I use it on everything from cooked breakfasts on the hob and roasts in the oven to Low & Slow cooks on the BBQ. It allows me to check my food temperature in a matter of seconds, giving me the confidence that the food I serve to my family and friends is safe and full of flavour. I also love putting it in my pocket and taking it to beach barbecues with the family."
