Sunday, July 6, 2008

Thai Curry (Evil Jungle Princess)

We once went to a restaurant in Salt Lake City called Thaifoon and ordered something called Evil Jungle Princess. It was a coconut based Thai curry. We loved it, and I decided to try to find a recipe for it. It has become probably Steve's favorite dish. It's got some crazy ingredients that might only be found at Oriental Markets, but it is well worth it in the end... *1 Tbsp Red Curry Paste
*2 1/4 inch Lemon Grass stalk- trimmed and bias sliced (can't get fresh lemon grass? Some places have it dehydrated and others have a lemongrass paste!)
*2-3 lime leaves (can't find these? just use a little more lemon grass and/or lime juice)
*2 Tbsp Palm Sugar
*1 Tbsp Fish Sauce
*1 Tbsp Peanut Butter
*2 Tbsp Sweet Chili Sauce
*13 oz Coconut Milk (not the sweetened kind, just regular)
*Chicken Breasts- cut to bite size pieces or strips
*1/2 cup fresh chinese long beans-blanched (these are like really long green beans, but slightly different. If you can't find these at your oriental market, you can just use fresh green beans. They aren't in the picture because they didn't have any the day I went to the market.)
*Red bell pepper- cut into 1/4 inch strips
*1/2 cup blanched Asparagus spears
*Canned Bamboo Shoots
*1 tsp Lime Juice
*1/4 cup Fresh Thai Basil- chopped (if you can't find Thai Basil.... you guessed it... just use
regular fresh Basil!)
*1/4 cup Frest Mint leaves- chopped
*Roasted Peanuts- chopped
*Jasmine Rice (or whatever kind of rice you want...)

(The measurements of vegetables and chicken are not to be followed too strictly. Just, add however much you want! You like lots of vegetables? Just put in however much looks good. I always put in a lot more than this recipe says. Don't like vegetables so much? Add more chicken and cut back on the veggies.)
Game Plan:
Don't forget to cook your rice!
While that's cooking.........
Combine the coconut milk, red curry paste, lemon grass, lime leaves, fish sauce, palm sugar, peanut butter, and sweet chili sauce in a saute pan. Bring to a simmer. Add the chicken, long beans, asparagus, and bell peppers. (I don't like my vegetables to lose all their texture, so I usually put the chicken in first and let it cook a little before I add the veggies). Cook until chicken is just done and the curry sauce is thick enough to coat the back of a spoon. Add the lime juice and the fresh herbs. Mix. Serve over steamed jasmine rice (or regular rice) and top with chopped peanuts.
(Just so you know.... the lime leaves and fresh lemon grass aren't really intended to be eaten. They just add flavor to the dish. When you are eating it, just push them to the side of your plate. Or suck on them first then push them to the side. They taste good! They are just tough so you probably don't really want to chew and swallow.)


Megan said...

YUM, I was just getting ready to e-mail you and ask for this recipe, thanks! What a fun blog, this one will be added to my list of daily blogs to check.

Stacy Jensen Jarvis said...

OK So I was looking for the Thaifoon recipe (which fyi here is the recipe..yours is super close).. ) and I found your site.. I was reading through your blog and noticed your from Layton (as am I)..then noticed you are living in Ohio (I live in Illinois now)..then noticed the Kirkham blog..I was really good friends with Cassidy and I have been seen by Dr. Kirkham..SMALL SMALL WORLD.. how funny!