jungle curry
Savory spicy curry that is so inviting in these cool fall nights
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 cups chicken stock
- 3 tablespoons red curry paste
- 1 - inch piece galangal peeled and grated
- 1 pound boneless chicken thighs cut into chunks
- 3 tablespoons fish sauce
- 1/4 cup sugar
- 1 medium carrot thinly sliced
- 1 can 15 oz baby corn drained
- 1 cup fresh mushrooms slicd
- 1/2 cup red bell pepper diced
- 1/2 - head napa cabbage chopped
- - juice and zest of one lime
- 1/2 cup thai basil chopped
How To Make jungle curry
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Step 1Place the chicken stock, red curry paste and galangal in a large pot. Bring to a boil Reduce to a simmer and add the chicken, mushrooms carrots, bell pepper, baby corn, fish sauce, and sugar. Let simmer 10 minutes.
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Step 2Add the lime zest and juice, cabbage and basil. Simmer another 5 minutes.
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Step 3enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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