Jungle curry

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• fishman

  04 April 2013

  fishman rated and commented on this recipe

  

  Been using the site for a few years and have to say this was one of the best curry I have made. Very fragrant, fresh and a nice alternative to a coconut based curry. I used chicken thighs and they came out brilliant

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http://www.bbcgoodfood.com/recipes/2559642/

Ingredients

• 3 tbsp yellow curry paste (see recipe below)
• 2 tbsp vegetable oil
• 2 x 1kg guinea fowl , each jointed into 6
• 50ml fish sauce
• 1 tsp palm sugar
• 100ml Shaoxing wine or sherry
• 1l chicken stock
• 2 lemongrass sticks, bashed
• 6 lime leaves , crumpled
• 1 thumb-sized piece galangal or ginger, bruised
• 200g green beans
• 200g bamboo shoots

YELLOW CURRY PASTE

• 1 tsp white peppercorns
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp turmeric
• 2 small shallots , peeled and roughly chopped
• 3 garlic cloves , peeled and roughly chopped
• a small chunk ginger , peeled and roughly chopped
• 30g dried shrimps , soaked in hot water, or use 2 tsp shrimp paste
• 2-4 long yellow or red chilli , roughly chopped
• coriander root from a small bunch

TO SERVE

• a handful Thai basil leaves
• a handful coriander leaves
• steamed jasmine rice

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hr + 45 mins

Ingredients

• 3 tbsp yellow curry paste (see recipe below)
• 2 tbsp vegetable oil
• 2 x 1kg guinea fowl , each jointed into 6
• 50ml fish sauce
• 1 tsp palm sugar
• 100ml Shaoxing wine or sherry
• 1l chicken stock
• 2 lemongrass sticks, bashed
• 6 lime leaves , crumpled
• 1 thumb-sized piece galangal or ginger, bruised
• 200g green beans
• 200g bamboo shoots

YELLOW CURRY PASTE

• 1 tsp white peppercorns
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp turmeric
• 2 small shallots , peeled and roughly chopped
• 3 garlic cloves , peeled and roughly chopped
• a small chunk ginger , peeled and roughly chopped
• 30g dried shrimps , soaked in hot water, or use 2 tsp shrimp paste
• 2-4 long yellow or red chilli , roughly chopped
• coriander root from a small bunch

TO SERVE

• a handful Thai basil leaves
• a handful coriander leaves
• steamed jasmine rice

PER SERVING

630 kcalories, protein 86.8g, carbohydrate 4.3g, fat 25.8 g, saturated fat 6.6g, fibre 2.7g, salt 3.3 g

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