Thai Jungle Curry

marionskitchen.com

Jenny

2 tbsp vegetable oil

4 makrut lime leaves

300g (10.5 oz) chicken thigh fillets, thinly sliced

100g (3.5 oz) green beans, cut into batons

100g (3.5 oz) Thai eggplants*

2 tbsp fish sauce

½ tbsp finely shaved palm sugar

½ cup Thai basil leaves

steamed rice, to serve

subheading: Jungle curry paste:

10 long dried red chillies

3cm (just over 1”) piece galangal, peeled & finely chopped

1 lemongrass stalk, pale part finely chopped

2 x 4cm (1 ½”) pieces krachai*, roughly chopped

2 Asian shallots, roughly chopped

2 coriander (cilantro) roots, finely chopped

4 garlic cloves, roughly chopped

4 makrut lime leaves, destemmed, finely chopped

3 tsp shrimp paste

½ tsp ground cumin

1 tsp ground coriander

1 tsp sea salt

Directions at marionskitchen.com

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