Gaeng Pa Jungle Curry with Chicken

Name: Gaeng Pa Jungle Curry with Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
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 lemongrass stalks, bruised, cut in 2-in pieces; 6 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

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.

45 minMediumServes 4300 cal/serving

ThaiDinnerStovetopLow CarbHigh ProteinDairy-FreeCorn-Free

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 lemongrass stalks, bruised, cut in 2-in pieces
6 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

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.
2

Add 2-in piece thinly sliced fresh galangal (or fresh ginger) and 2 bruised, cut in 2-in pieces lemongrass stalks and fry for 1 minute.
3

Pour in 3 cups low-sodium chicken broth (gluten-free) and bring to a boil. Add 6 kaffir lime leaves (fresh or frozen).
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.
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).
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.

Questions

Can I make Gaeng Pa Jungle Curry with Chicken gluten-free?

Yes. The gluten in this entry is 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Gaeng Pa Jungle Curry with Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Gaeng Pa Jungle Curry with Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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