Thai Jungle Curry

Instructions

1. Prepare the aromatics
   Bruise the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Slice the galangal thinly. Tear the kaffir lime leaves slightly to release their aroma. Set aside.
2. Sear the chicken
   Heat the vegetable oil in a large pot or wok over medium-high heat. Add the chicken pieces and cook until they're lightly browned on all sides, about 3-4 minutes. Remove the chicken and set aside.
3. Create the curry base
   In the same pot, add the curry paste and stir-fry for 1-2 minutes until fragrant. Pour in the chicken stock and bring to a simmer. Add the fish sauce, palm sugar, lemongrass, galangal, and kaffir lime leaves.
4. Cook the chicken
   Return the chicken to the pot and simmer for 10 minutes until the chicken is nearly cooked through.
5. Add the vegetables
   Add the Thai eggplant, green beans, and red bell pepper to the pot. Simmer for another 5-7 minutes until the vegetables are tender but still have some bite.
6. Finish the curry
   Taste and adjust the seasoning with more fish sauce or palm sugar if needed. The curry should have a balance of spicy, salty, and slightly sweet flavors. Add the Thai basil leaves and fresh chilies, stir, and remove from heat.
7. Serve
   Ladle the curry into bowls and serve immediately with steamed jasmine rice on the side. Unlike coconut-based Thai curries, jungle curry is meant to be clear and intensely flavored.