Summary

Ingredients

• 1 stalk lemongrass
• 6 shallots (Thai shallots)
• 6 clove (s) garlic
• 10 g chilli pepper (s), dried, possibly less
• 10 chilli pepper (s) (bird`s eye chilli - Prik Kee Nuu)
• 50 g alanal
• 50 g root (s) (finerroot - Krachai)
• 1 teaspoon lime zest, untreated, grated
• 1 teaspoon shrimp paste (Gapi)
• possibly water
• 0.5 teaspoon ½ salt
• 1 liter chicken broth
• 500 g chicken breast
• 20 eggplant (s) (pea eggplant - Makua Puang)
• 200 g beans (win beans)
• 200 g baby corn, small ones
• 300 g bamboo shoot (s)
• 1 chilli pepper (s), long, green
• 1 chilli pepper (s), long, red
• 4 kaffir lime leaves
• 100 g peppercorns, reen
• 100 g root (s) (Finerroot - Krachai)
• 1 teaspoon sugar
• 6 tablespoon fish sauce
• 3 tablespoon oil

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Instructions

1. For the curry paste, cut the lemongrass (only the white inside) into fine slices. Soak the dried red chillies briefly in hot water, then cut into small pieces. Chop Thai shallots, garlic, green chillies (Prik Kee Nuu), galangal, krachai. With the lime zest, capi and salt, either finely mortar or grind in the food processor with 1 - 2 tablespoons of water.
2. For the curry, cut the chicken into thin strips. Pluck the pea eggplants from the stalks. Cut the wing beans diagonally into thirds. Quarter the corncobs lengthways and cut the bamboo shoots into bite-sized pieces.
3. Halve red and green long chillies lengthways, remove the seeds and cut into thin strips. Tear the kaffir lime leaves. Wash the green peppercorns and divide them a little (you can stay on the stem). Cut the krachai into fine, longer strips.
4. Heat the oil and fry the paste in it for about 2 minutes. Add the chicken breast and chicken stock and simmer for about 10 minutes. Now add the remaining ingredients and simmer for another 5 minutes. Season with sugar and fish sauce and serve with rice.
5. Jungle curry is traditionally very hot. But you can reduce the spiciness to taste. Then just use a few dried and less fresh chili peppers for the paste.
6. The vegetables can be changed or added to as you like. Often pumpkin and bitter cucumber are also added. The curry also tastes good with fish, beef or pork.