Bennie's Thai Cafe Jungle Curry with Shrimp

Bennie’s Thai Cafe Jungle Curry with Shrimp

Jungle Curry is made from red curry chili paste, chicken stock and then your favorite vegetables with a little fish sauce, shrimp, some red peppers, and basil to top it off.

6 med sized shrimp, cleaned and peeled
1/4 cup Eggplant, cut into 2" pieces
1/4 cup Bamboo shoots
1/4 cup Mushrooms
1/4 cup Baby Corn
1/4 cup Broccoli or any leafy green veg will do.
1/8 cup bell peppers and/or chili peppers
2 tbsp cooking oil
2 tbsp fish sauce
2 tbsp Thai red curry paste
1/2 cup Chicken stock (or Veg stock or H2O)
1 tsp minced garlic
1 tsp sugar
1-2 kaffir lime leaves, chiffonade
1/2 tsp, rhizome (similar to galanga root)
6-8 basil leaves, whole

Heat oil in a large saute pan or wok.
Add garlic and red curry paste and saute for a minute or two
Add stock, bring to a boil…then to a simmer
Add 1 tbsp fish sauce and sugar
Add Vegetables, simmer for 1-2 minutes
Add kaffir lime leaves and rhizome, simmer
Add shrimp, simmer until shrimp is cooked through and opaque.
Add remainder of fish sauce ONLY to taste.
Add basil leaves.

Source: Bennie’s Thai Cafe, New York City