Page 169 - 2019TOHCookbook

CHEF CHAI SIRIYARN | SERVES 4
INGREDIENTS
2 tbsp. cooking oil
3-5 tbsp. red curry paste, or to taste
1 lb. chicken breast or thigh, with skin, cut into bite-sized pieces
2 tbsp. fish sauce
1⁄2 tsp. salt
1 tsp. coconut sugar, or brown sugar
1 cup mushrooms, quartered
1⁄2 cup green beans, cut into 1-inch lengths
1⁄2 cup canned baby corn, cut into small pieces
1⁄2 cup canned sliced bamboo shoot tips, rinsed in hot water and drained 4 Thai eggplants, quartered (optional)
1⁄4 cup Thai pea eggplants (optional)
3 cups chicken stock
6-8 kaffir lime leaves, center stem removed
1⁄2 cup Thai basil leaves
INSTRUCTIONS
1. Heat the oil in a small nonstick pan over moderate heat. Add curry paste, reduce heat to low and stir until fragrant, about 2 minutes.
2. Add sliced chicken and keep stirring for 1-2 minutes to coat evenly with the curry paste.
3. Add fish sauce, salt, coconut sugar, mushrooms, green beans, baby corn, bamboo shoot tips, Thai eggplants (if using) and Thai pea eggplants (if using) and cook for another minute.
4. Add chicken stock and simmer until the chicken and vegetables are tender (5-7 minutes).
5. Add kaffir lime leaves and Thai basil leaves and adjust the seasoning.
6. Turn off the heat and transfer to a serving bowl.
Note You can substitute the chicken with pork, beef, lamb or seafood.
If Thai eggplants are hard to find, substitute with long purple eggplants or any vegetables in season.
155
JUNGLE CURRY WITH CHICKEN (KAENG PA GAI)