Gaeng Pa Jungle Curry with Chicken
A fiery, coconut-free Thai jungle curry packed with chicken and fresh vegetables in a bold herbal broth. Lighter than coconut curries and naturally low-carb with a deep, wild flavor.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-in pieces
- 4 tbsp Thai green curry paste (or jungle curry paste)
- 3 cups low-sodium chicken broth (gluten-free)
- 3 tbsp fish sauce (gluten-free)
- 2 tbsp oyster sauce
- 2 tsp palm sugar (or brown sugar)
- 2-in piece fresh galangal (or fresh ginger), thinly sliced
- 2 stalks lemongrass stalks, bruised, cut in 2-in pieces
- 6 leaves kaffir lime leaves (fresh or frozen)
- 8 oz green beans, trimmed, cut in 2-in lengths
- 1 zucchini, cut into half-moons
- 2 tbsp neutral oil (vegetable or canola)
- 1/2 cup fresh Thai basil leaves
- 2 fresh red chili (Fresno or Thai), sliced
Instructions
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1
Heat 2 tbsp neutral oil (vegetable or canola) in a large saucepan over medium-high heat. Add 4 tbsp Thai green curry paste (or jungle curry paste) and stir-fry for 2 minutes until very fragrant.
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2
Add 2-in piece thinly sliced fresh galangal (or fresh ginger) and 2 stalks bruised, cut in 2-in pieces lemongrass stalks and fry for 1 minute.
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3
Pour in 3 cups low-sodium chicken broth (gluten-free) and bring to a boil. Add 6 leaves kaffir lime leaves (fresh or frozen).
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4
Add 1.5 lbs cut into 1-in pieces boneless, skinless chicken thighs and stir. Return to a boil, then reduce heat to medium and simmer for 8 minutes.
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5
Add 8 oz trimmed, cut in 2-in lengths green beans and 1 cut into half-moons zucchini. Simmer 5 more minutes until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C).
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6
Season with 3 tbsp fish sauce (gluten-free), 2 tbsp oyster sauce, and 2 tsp palm sugar (or brown sugar). Remove lemongrass and galangal. Stir in 1/2 cup fresh Thai basil leaves and 2 sliced fresh red chili (Fresno or Thai). Serve immediately.