Thai · Dinner
Spicy Thai Jungle Curry Chicken
Gaeng Pa Gai
A Central Thai jungle curry of chicken simmered in a fiery clear broth with red curry paste, krachai, green peppercorns, and Thai eggplant, finished with sweet basil and bird chillies over jasmine rice for a sharp and aggressive coconut-free curry.
$$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
562Calories
38gProtein
22gFat
52gCarbs
8gSugar
6gFiber
780mgSodium
85mgChol
Goes well with
Riesling Mosel dryRiesling Mosel dry — A crisp, dry white...
local
Singha lagerSingha lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Halve Thai aubergine wedges and baby corn. Bruise bird chillies with the side of a knife. Slice krachai into thin matchsticks. Cut chicken thigh into 3cm pieces.
2
Bloom
Heat 2.7 tbsp oil in a large saucepan over medium heat 1 minute. Add red curry paste and fry 90 seconds until deeply fragrant, oil turns red, and kitchen smells of warm chilli paste.
3
Sear
Add chicken pieces over medium-high heat 3 minutes, stirring halfway, until coated red and surfaces seal. Stir in krachai matchsticks and green peppercorns 30 seconds until aromatic.
4
Simmer
Pour in 1000ml water over medium heat. Add fish sauce, palm sugar, kaffir lime leaves, and bruised bird chillies. Bring to bare simmer 10 minutes until chicken is fork-tender and broth turns deep red-orange.
5
Build
Drop in aubergine wedges and baby corn over medium heat. Simmer uncovered 4 minutes until vegetables are just tender.
6
Finish and plate
Kill the heat and fold in sweet basil until just wilted. Plate curry over jasmine rice and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 60g (2.1 oz) red curry paste
- 60g (2.1 oz) fresh krachai
- 20g (0.7 oz) fresh green peppercorns
- 240g (8.5 oz) Thai eggplant
- 120g (4.2 oz) baby corn
- 10 kaffir lime leaves
- 10 Thai bird chillies
- 40ml (2.7 tbsp) fish sauce
- 10g (2 tsp) palm sugar
- 40g (small handful) sweet basil leaves
- 40ml (2.7 tbsp) neutral oil
- 1000ml (4 1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice