INGREDIENTS

Thai Chicken Jungle Curry with

  • 1100 g chicken breast fillets, cut into cubes
  • 1 pinch coriander leaves, chopped for the topping
  • 1 pinch fresh basil, chopped for the topping
  • 500 g eggplants, chopped into bites-size
  • 1.5 cups Cherry tomatoes
  • For the jungle curry sauce:
  • 6 tablespoons MAGGI Coconut Milk Powder
  • 2 cups water, warm
  • 1.5 onions, peeled and chopped
  • 0.5 cup galangal roots, sliced, or 2 thumb-size pieces of ginger
  • 1 tablespoon Green peppercorn
  • 6 tablespoons lemon grass, fresh, or frozen, finely sliced
  • 12 cloves Garlic
  • 12 Kaffir lime leaves
  • 2 tablespoons chili powder
  • 1 red chili pepper
  • 1 red bell pepper, seeded
  • 50 g lime juice, or juice of 2 limes
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1.5 tablespoons shrimp paste
  • 6 tablespoons Thai fish sauce
  • 2 tablespoons Palm sugar
NUTRITIONAL INFORMATION

Thai Chicken Jungle Curry with

  • Energy 331 (Kcal)
  • Protein 41 (g)
  • Carbohydrate 23 (g)
  • Total Fat 8.3 (g)
HOW TO PREPARE

Thai Chicken Jungle Curry with

1
Mix the MAGGI Coconut Milk Powder with the warm water and stir well. Place the milk with all the curry sauce ingredients in a food processor. Process well to form a sauce.
2
Place the chicken in a casserole dish and pour the curry sauce over the top. Mix all together. Cover the curry and cook on low heat for 45 minutes; then add the vegetables, stirring them into the sauce and cook for another 15 minutes.
3
Check the curry, ensuring the chicken is well cooked. If needed, return the curry to heat for another 10 minutes or until the chicken is well done.
REVIEWS

Thai Chicken Jungle Curry with

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