How to Make Spicy Thai Chicken Jungle Curry with Mixed Vegetables

Simple Summary

This vibrant Thai Chicken Jungle Curry bursts with authentic flavors, tender chicken, and a medley of crisp vegetables in a spicy, aromatic coconut-free curry sauce.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 3 tbsp Thai jungle curry paste
• 2 cups chicken broth
• 1 cup water
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 medium eggplant, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup bamboo shoots, drained and sliced
• 2 kaffir lime leaves
• 1 stalk lemongrass, bruised and cut into 4-inch pieces
• 1 Thai chili, sliced (optional, for extra heat)
• 1/4 cup Thai basil leaves
• 2 tbsp lime juice

Instructions

1. Heat vegetable oil in a large pot or wok over medium-high heat.

2. Add the Thai jungle curry paste and stir-fry for 1-2 minutes until fragrant.

3. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.

4. Pour in the chicken broth and water. Add fish sauce, palm sugar, kaffir lime leaves, and lemongrass. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. Add the eggplant cubes and simmer for 5 minutes.

6. Add the red bell pepper, green beans, and bamboo shoots. Cook for an additional 5-7 minutes until the vegetables are tender-crisp.

7. If using, add the sliced Thai chili for extra heat.

8. Taste and adjust seasoning with additional fish sauce or palm sugar if needed.

9. Remove from heat and stir in the Thai basil leaves and lime juice.

10. Remove the kaffir lime leaves and lemongrass pieces before serving.

11. Serve hot with steamed jasmine rice.

Chef's Notes

• For a milder version, reduce the amount of curry paste or choose a milder variety.
• You can substitute chicken breast for thighs, but reduce the cooking time slightly to prevent drying.
• If you can't find Thai basil, regular basil will work, though the flavor will be slightly different.
• This curry is traditionally made without coconut milk, resulting in a lighter, more broth-like consistency.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximately): 320 calories, 25g protein, 15g fat (3g saturated), 20g carbohydrates, 5g fiber. This dish is high in lean protein and provides a good source of vitamins A and C from the vegetables. The curry is also rich in anti-inflammatory compounds from the herbs and spices used.

Serving Suggestions

Serve this spicy jungle curry over a bed of steamed jasmine rice to soak up the flavorful sauce. For a complete Thai meal, pair with a side of som tam (green papaya salad) and crispy spring rolls. Garnish with extra Thai basil leaves and lime wedges. A cold Thai iced tea makes a perfect beverage to complement and cool down the spicy flavors of the curry.