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     Title: Thai Jungle Curry With Chicken
Categories: Thai
     Yield: 4 Servings

     4 tb Red curry paste; up to 5 tb
     3    Green Thai chilies; or as
          - many as you can take
     2 tb Fingerroot (grachai);
          - chopped
     2 tb Lemongrass; thinly sliced
     2 tb Neutral oil
    12 oz Boneless skinless chicken
          - thigh; cut into strips
 2 1/2 c  Unsalted chicken stock
     1 tb Fish sauce; up to 2 tb
     2 ts Palm sugar; finely chopped
4 3/16 oz Long beans; 2" pieces
     8    Baby corn; bite-sized pieces
     4    Thai eggplant; cut in 4 or 6
          - wedges
     2    Stems young green
          - peppercorns (optional)
   1/4 c  Fingerroot (grachai);
          - julienned (optional)
     4    Makrut lime leaves; up to 5
     2    Spur chilies; julienned
          - (see note)
     1 c  Holy basil leaves
 1 1/2 tb Toasted rice powder
          - (see note)
 11/16 oz Mild dried chilies; such as
          - guajillo or puya
     3    Green Thai chilies; or as
          - many as you can handle
     1 ts Coarse grain salt
   1/4 ts White peppercorns
     1    Stalk lemongrass; bottom
          - half only; thinly sliced
     1 tb Galangal; finely chopped
     2 tb Fingerroot (grachai);
          - finely chopped
     1 ts Makrut lime zest;
          - finely chopped
     1 ts Cilantro roots or stems;
          - finely chopped
     3 tb Shallots; finely chopped
     1 tb Garlic; finely chopped
     1 ts Fermented shrimp paste
          - (gapi)

 Preparation time: 20 minutes
 Cooking time: 30 minutes

 For the quick-fix jungle curry paste:

 If you don't want to make it too spicy, remove the seeds and pith
 from the green chilies, then pound them in a mortar and pestle until
 fine. Add grachai and lemongrass and pound into a fine paste.

 Add the red curry paste and pound to mix. The curry paste will last
 in the fridge for a few days and can be frozen for a few months.

 For the curry:

 In a heavy-bottomed pot, add the oil and the curry paste and saute
 over medium heat for about 2 minutes.

 Add the chicken and toss with the curry paste, then add the stock and
 simmer gently for 15 minutes or until the chicken is fork tender.

 Once the chicken is done, add the sugar and 1 tb of the fish sauce
 and stir to mix. Add the eggplant, long beans, baby corn, young
 peppercorns, and makrut lime leaves and simmer for a few more minutes
 until the vegetables are done to your liking.

 Turn off the heat and stir in the holy basil and spur chilies or bell
 pepper, using just the residual heat to gently cook and wilt them.
 Taste and adjust seasoning with more fish sauce as needed.

 Serve with jasmine rice, enjoy!

 For from-scratch jungle curry paste:

 Grind the dried chilies into a powder using a coffee grinder.

 In a heavy-duty mortar and pestle, add the green chilies, salt, and
 white peppercorns; pound into a fine paste.

 Add the lemongrass, galangal, grachai, makrut lime zest, and cilantro
 roots; pound into a fine paste.

 Add the ground chilies and pound to mix.

 Add the shallots and garlic and pound into a fine paste.

 Recipe by Pailin Chongchitnant

 Recipe FROM: <https://hot-thai-kitchen.com/jungle-curry/>

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