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Spicy Thai jungle curry with chicken
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Jungle curry is one of the spiciest versions of Thai curry. Made with chicken, eggplant, green beans and bamboo shoots in very spicy curry paste. Characterized by minimal amount of coconut milk, making it especially hot. Traditionally served with rice and cooling cucumber salad. Perfect dish for lovers of extremely spicy flavors and authentic Thai cuisine.
| Banana | 2 piece |
| chicken fillet | 400 gram |
| coconut milk | 400 milliliter |
| coriander | to taste |
| curry paste | 2 teaspoon |
| eggplant | 1 piece |
| jasmine rice | 2 cup |
| Onion | 2 piece |
| Pepper | to taste |
| Salt | to taste |
| Vegetable oil | 4 tablespoon |
Step 1
Cut onion, eggplant, and fillet into 2-3 cm cubes.
Step 2
Cook rice as directed on package. While rice is cooking, heat oil in a pan, add onion, fillet and eggplant, fry for 5 minutes, add curry paste. Mix well, add coconut milk.
Step 3
Bring to a boil and simmer for 7 minutes. Slice bananas into rounds, chop cilantro, add to pan, season with salt and pepper to taste.
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