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Evil Jungle Prince Curry with Chicken and Jasmine Rice Recipe

A fragrant and quite spicy thai curry, invented and named by Keo Sananikone for his restaurant in Honolulu, Hawaii.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 2.3/5
Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Stick(s) of lemongrass : 2 whole
  • Lime leave(s) : 4 whole
  • Red chilli(s) : 2 whole
  • Unsweetened coconut milk : 300 ml
  • Palm sugar : 20 g
  • Fish sauce : 30 ml
  • Thai basil : 15 leaf
  • Soya beansprout(s) : 100 g
  • Bamboo shoots : 100 g
  • Chinese cabbage(s) : 1 whole
  • Lime(s) : 2 whole
  • Peanut oil : 30 ml
  • Fresh coriander : 0.5 bunch
  • ETAPE 1

    Finely slice the bottom (thick) part of the lemongrass. Do the same with the lime leaves and chilli. Place in a pestle and mortar and pound them to a paste.

  • ETAPE 2

    Finely slice the bamboo shoots and then the cabbage.

  • ETAPE 3

    Juice the lime. Pick the basil leaves.

  • ETAPE 4

    Slice the chicken, thinly and set aside.

  • ETAPE 5

    Heat a wok to a medium heat, add the peanut oil. Fry the paste for 1 minute before adding the palm sugar and sliced chicken. stir fry for a further minute or so. Add the coconut milk and bring to the boil the simmer for 10 min.

  • ETAPE 6

    Season with fish sauce and lime juice. Finally add the picked Thai basil leaves and beansprouts.

  • ETAPE 7

    Serve with steamed Jasmine rice and garnish with sliced bamboo shoots and coriander.

Chef's tip

«For an authentic (and super hot) taste, use Thai birdseye chillies.»

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