Thai Jungle Curry Recipe From Chiang Mai

Ingredients (18)

• 4 to 6 skin-on chicken thighs, or breasts or drumsticks
• 1 to 2 cups eggplant, cut into bite-sized pieces
• 1 1/2 cups cherry tomatoes, optional
• 1 cup fresh cilantro, for garnish
• 1 cup basil fresh, for garnish
• 1/2 onion, diced
• 3 to 4 tablespoons fresh galangal, or fresh ginger, thinly sliced
• 2 tablespoons lemongrass, fresh or frozen, minced
• 6 cloves garlic
• 1 teaspoon makrut lime leaves, cut into slivers with scissors, or 1 teaspoon grated lime zest
• 1 tablespoon chili powder
• 1 to 2 chile peppers, or 3/4 to 1 teaspoon cayenne pepper, to taste
• 1/2 lime, juiced
• 2 1/2 to 3 tablespoons fish sauce
• 1 teaspoon shrimp paste, or additional tablespoon fish sauce
• 1 can coconut milk, good quality
• 1 to 2 teaspoons brown sugar, optional, to taste
• 1 tablespoon green peppercorns, optional, jarred with vinegar (available at most Asian food stores)