How To make Evil Jungle Prince with Chicken (Or with Mixed Vegetables)
1/2 lb Boneless chicken breast
-OR- 1/2 lb -Mixed vegetables,
- (see note below) 2 -to
6 sm Red chile peppers
1/2 Stalk fresh lemon grass
2 Kaffir lime leaves
2 tb Oil
1/2 c Coconut milk
1/2 ts Salt
1 -to
4 tb Fish sauce,
- based on personal taste - (omit for veggie version) 10 -to
15 Basil leaves
1 c Chopped cabbage
Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant. (3-4 servings) Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From: arielle@taronga.com (Stephanie da Silva)
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Jungle Curry
Kaeng pa (Thai: แกงป่า, pronounced [kɛ̄ːŋ pàː], lit. forest curry or jungle curry) is a variety of Thai curry from the forested areas of Thailand. Unlike many other Thai curries, traditional kaeng pa usually contains no coconut milk, as coconuts are not naturally found in the jungles in the northern part of the country. This quality makes it more suitable for people on low saturated fat diets. Currently there are, however, variants that do include coconut.
Kaeng pa is a highly spicy and watery curry that has a distinctive full taste. Ingredients usually include: kaffir lime peel and leaves, lemongrass, green pepper corns, galangal, garlic, pea eggplant and chilli. It was originally prepared with wild boar but is now more commonly prepared with pork or chicken.
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