Chicken jungle curry
1
Points®
Total time: 6 hr 30 min • Prep: 20 min • Cook: 2 hr 5 min • Serves: 4 • Difficulty: Easy
Hailing from Northern Thailand, this spicy curry doesn’t contain any coconut milk, making it a healthy choice for weight loss.
Ingredients
Fresh lemongrass
2 piece(s), (pale section only)
Fresh coriander
1 cup(s), (half bunch), roots intact
Fresh green chilli
2 whole, desseded, coarsely chopped
Fresh ginger
1 tbs, or galangal, finely grated
Shrimp paste
2 tsp
Kaffir lime leaves
4 individual
Peppercorn
1½ tbs, (green), drained and rinsed
Chicken thigh, skinless, raw
1100 g, (buy 8x150), fat trimmed
Chicken stock
2 cup(s), (500ml)
Red onion
1 medium, cut into wedges
Snow peas
200 g
Baby corn
125 g, diagonally halved
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Coarsely chop 1 lemongrass stick. Separate coriander into stems, leaves and roots. Thoroughly wash roots. Discard stems. Process chopped lemongrass, chilli, galangal, 4 coriander roots, shrimp paste, half the lime leaves and 2 teaspoons peppercorns in a food processor until curry paste is finely chopped.
2
Bruise remaining lemongrass stick (see note). Place curry paste, bruised lemongrass, chicken, stock and onion in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 2 hours (or low for 4 hours) or until chicken is cooked through.
3
Add snow peas, baby corn and remaining peppercorns and cook, uncovered, for 2 minutes or until corn is tender. Finely shred remaining lime leaves. Sprinkle curry with lime leaf and remaining coriander leaves and serve with lime wedges.
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