It's so good!I have been wanting and planning to make the dish since I first tried it months ago and now, I have!!! I mentioned that I had located a recipe that said it was pretty close at There's a Party in My Mouth and Your Invited,
I'm not sure if Jenni made it up or found it... but I used her recipe as my starting point. I doubled the amount of sauce that sauce and there still wasn't nearly as much sauce as they served at Thaifoon. This recipe will serve ~6. I amped up the flavor to better suit my tastes, and it's still what I would call mild. I substituted "lite coconut milk" and "peanut satay sauce" to help make it more health friendly. Here's how to make it like I did:
You’ll need 3 cups cooked Jasmine Rice, or whatever rice you'd like. I always make extra rice. Leftovers can always be used in another meal. Anyways get that rice cooking, it can take an hour! This counter-top pressure cooker is my new rice cooker. I really really like it! (It's fast and it likes me better than my old rice cooker did.)
I can make the best rice now, perfect, yummy, gorgeous rice. Oh and Coconut Oil is the perfect oil to use when you cook rice. I am a huge fan of coconut in general, I just love the smell, the taste, the texture... mmmmmm co-co-nut. If you use this pricy oil no other time, you got to use it with the rice for your indian and asian dishes, it just adds that yummy coconut aroma.
In a mixing bowl, combine sauce ingredients. (you may want to double the amounts below)
2 Tbsp Red Curry Paste
1-2 Tbsp Curry Powder, Hot
1 Tbsp Lemongrass Paste Fresh or Dried Lemongrass works too
2 Tbsp Cane Sugar (Brown Sugar/Agave Nectar.)
1-2 Tbsp Fish Sauce I used Thai Kitchen brand which was not very pungent and it needed 2 Tbsp.
1 Tbsp Peanut Satay Sauce (or Peanut Butter)
3 Tbsp Sweet Chili Sauce
2 Cans Light Coconut Milk 13.5 oz I recommend "A Taste of Thai" over "Thai Kitchen" brand, it's looked more creamy.
2-3 Lime Leaves I didn't have these, so I just used more lemongrass and lime juice.
1/2 cup Thai or regular Basil chopped
1/4 cup Fresh Mint Leaves chopped
2 Tbsp Lime Juice (adjust taste at end)
Next Time: 1 Tsp Crushed Red Peppers (to add some HEAT)
18 oz Chicken Breasts cubed or cut into strips
13 oz Bamboo Shoots, canned drained
1 or 2 Red Bell Pepper cut into 1/4 inch strips
1 cup Asparagus Spears blanched
1 cup Chinese Long Green Beans blanched (I just used really thin green beans)
Start Water Boiling to Blanch Veggies. Cut up chicken. Cook for 5-6 minutes before adding sauce.
Cut red peppers, set aside. Blanch veggies by putting in boiling water for 3 minutes.
Add Red Peppers to chicken curry mixture.
Trim Asparagus to get rid of tough ends. Add Green Beans and Asparagus to chicken curry mixture.
Once mix has simmered through. Add Fresh Herbs and Lime Juice mixture. Cook 1 minute.
Add more lime juice, and curry (with curry powder) if desired.
Serve over half cup of your yummy Jasmine Rice.
Here's the Nutrition Information for a serving of Evil Jungle Princess as I made it:
1/6 of the sauce, 3oz chicken, and 1/2 cup rice... veggies not included.
I did a little math to see what would happen if I doubled the sauce in the recipe.
|Nutrition Information |
|everything ||just sauce |
|Calories ||316 ||143 |
|Fat g ||11 ||9 |
|Saturated Fat ||7 ||7 |
|Sodium ||814 ||758 |
|Carbs ||26 ||15 |
|Fiber ||0 ||0 |
|Protein ||28 ||3 |
|WW POINTS ||7 ||4 |
(Add 2 grams fiber for serving on brown rice, though it did not help out the points any).
It's been awhile since I've had this in the restraunt, but if memory serves this is P.D. close. The exception being the amount of sauce, which is, admittedly, the best part!