thai-jungle-curry-kaeng-pa

Thai Jungle Curry (Kaeng Pa)

Total time: 30 minutes

Serves 4

6.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Vegetable oil

3 tb - Red curry paste

200g - Chicken breast, skinless, thinly sliced

500ml - Water

1 tb - Fish sauce

1 tsp - Palm sugar

1 tsp - Salt

100g - Thai eggplants, cut into 6 wedges

60g - Long beans, cut into 2-inch pieces

¼ cup - Fingerroot, julienned

4 leaves - Kaffir lime leaves

3 - Chilies, julienned

30g - Fresh peppercorns

50g - Baby corn, cut into bite-sized pieces

½ cup - Holy basil leaves

UTENSILS

Wok, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a wok over medium heat. Add the red curry paste. Fry until the curry is fragrant.

2. Add the chicken. Stir and cook for 3 minutes.

3. Pour in the water, palm sugar, fish sauce and salt. Bring to a simmer and cook for 5 minutes.

4. Add the Thai eggplants, baby corn, long beans, fresh peppercorns, kaffir lime leaves, fingerroot and chilies to the wok. Simmer for 10 minutes until the vegetables are tender.

5. Turn off the heat and stir in the holy basil leaves. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 230g

Energy (kcal)

178.5

Carbs (g)

9.0

Proteins (g)

13.8

Fats (g)

8.8

Fibre (g)

6.5