HOUSE OF ASIA
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Jungle curry with chicken and baby corn
Immerse yourself in the intense flavors of Thai cuisine with this aromatic jungle curry. Juicy chicken breast, marinated in oil with a pinch of salt and sugar, sautéed with garlic and red curry paste, creates a bold, rich base.
Ingredients
- 1 single chicken breast
- a pinch of salt, sugar, oil
- 2-3 teaspoons red curry paste
- 4 slices of eggplant
- 8 green beans
- 8 mini corns
- 2 kaffir leaves
- 2 clove of garlic
- 2 chili
A method of preparing
- Cut the chicken into slices and marinate them in oil with a pinch of salt and sugar.
- Heat a tablespoon of oil in a pan and sauté the garlic. Then add the curry paste and sauté until fragrant.
- Add marinated chicken and fry for 2 minutes.
- Add the eggplant cut into small pieces, the green beans in half and the baby corn on the diagonal to the chicken and fry.
- Pour water over everything to cover the ingredients, add kaffir leaves, chili (if you like spicy food) and cook until the vegetables are soft.
- Serve with jasmine rice.
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