Jungle Curry

[chef k-dude]

This is loosely based on Thai Jungle Curry recipes I see out there. Not authentic. I didn’t want long beans in it, my wife didn’t want baby corn and neither of us like eggplant! Those seem to be the most traditional vegetables though. This is a stir fry with sauce like so many Thai dishes. I used onion, jalapeno (mild), shrooms, water chestnuts and snow peas.

The mise en place of everything but the 12oz of chicken I used. Thai red curry paste and lime juice with cornstarch on the left, the sauce and a rice portion on the right. The sauce is water, fish sauce, mushroom soy, sambal and enough chicken bouillon and sweetener to balance it just right to taste. You also see plenty of chopped ginger and garlic there. If anyone wants the detailed recipe I can share it.

Just salt and pepper on the chicken. This is boneless thigh meat

Sautéed the chicken, removed, then sautéed the rest, all in coconut oil. Didn’t snap a pic in progress of the veg, stir fries are very fast moving!

This makes a somewhat thin sauce albeit there is some cornstarch in there.

Plated with some Basmati rice.

Real tasty. The wife raved about it but she’ll rave about nearly anything with a heavy load of ginger in it! I started making this to use up the other half a can of red curry paste after making Thai Red Curry but this is so good it will be just a standard go to…using up that curry paste! Funny thing is, after years of making Thai Red Curry (maybe another post here someday) it only occurred to me to freeze the leftover paste this last time! I like to spread out the “theme” meals (like Thai) so we’re not having them back-to-back. It thawed and worked just fine.

 

[cpaysonc]

Mighty fine looking! I too freeze curry paste, great way to keep it! Might have to dip into some this weekend! Thanks for the inspiration!

 

[jcam222]

Looks tasty. I need to check out mushroom soy

 

[JLinza]

Sure does look good.

 

[Redicans]

Oh Yes that made my mouth water!! Nicely done!!

 

[Fueling Around]

Love me (& wife) some good Thai inspired at home meals and you killed it!
Good timing as we had some killer Thai at a restaurant in Marion IL last night for supper.
Gave me some ideas for our next home meals.

This is loosely based on Thai Jungle Curry recipes I see out there. Not authentic. I didn’t want long beans in it, my wife didn’t want baby corn and neither of us like eggplant! Those seem to be the most traditional vegetables though.
...

Selecting veggies can be a pain. Wife loves baby corn and I despise it. We often sub in fresh green beans. Wife not a fan of eggplant, but I love (& grow) Thai eggplant. The flavor and texture is so much better than Italian. We usually add in bamboo strips.
The sky is the limit?

 

[BrianGSDTexoma]

Big fan of curry and that looks great. I bought a bottle of mushroom soy but not opened yet.

 

[cpaysonc]

I love mushroom soy. Healthy Boy and Soyking are phenomenal. So much umami. It's so dangerously good I'm always tempted to sip it!

 

[chef k-dude]

Thanks to all! Yes, the Thai mushroom soy (healthy boy brand here) is like a soup base. It was actually my addition to the recipe. I dont think I saw a recipe that included it. I usually read about a dozen recipes and pluck out the stuff that looks best to me to create my recipes. It's really very seldom I pick one recipe and go with it. Plus I dont have on hand stuff like kaffir lime leaves and Thai basil usually, I like to cook with what I usually have available nearby me. The only thing that isn't usually nearby is the red curry paste I prefer:

I get that at an Asian grocery in town when passing by maybe once every few months. Usually get a bag of baby bok choy and a jar of kimchi when I'm in there too. The Kimchi in regular grocery stores just isn't the same for me and I dont usually see baby bok choy at most American stores either.

Something else I have down is not overcooking the snow peas. Like learning that garlic should hit the pan no more than 1 minute before adding sauce, etc.; the snow peas go in at the very end and are mostly cooked by the carry over heat AFTER coming off the burner or eye. I'm not a huge fan of snow peas, but my wife is. I found I like them just hot, not limp.

 

[TKOBBQ1]

That looks and sounds tasty.