Jungle Curry of Guinea Fowl

Name: Jungle Curry of Guinea Fowl
Yield: Serves Four
Cuisine: Thai
Ingredients: 15 ml/1 tbsp whisky, preferably Mekhong; 3 kaffir lime leaves, torn; 300 ml/½ pint/1¼ cups chicken stock; 15 ml/1 tbsp Thai fish sauce; 10 ml/2 tsp green curry paste; 15 ml/1 tbsp fresh green peppercorns; 2.5 cm/1 in piece fresh galangal, peeled and finely chopped; 1 guinea fowl or similar game bird; 15 ml/1 tbsp vegetable oil; 225 g/8 oz/3¼ cups chestnut mushrooms, sliced; 1 piece drained canned bamboo shoot, about 50g/2oz, shredded; 50 g/2 oz snake beans or yard-long beans, cut into 2.5cm/1in lengths (about ½ cup); 5 ml/1 tsp dried chilli flakes, to garnish (optional)

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

A traditional wild food country curry from the North-Central Region of Thailand, this dish can be made using any game, fish or chicken. Guinea fowl is not typical of Thai cuisine, but is a popular and widely available game bird in the West.

Ingredients

1 guinea fowl or similar game bird
15 ml/1 tbsp vegetable oil

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Cut up the guinea fowl, remove and discard the skin, then take all the meat off the bones. Chop the meat into bitesize pieces and set aside.
Heat the oil in a wok or frying pan and add the curry paste. Stir-fry over a medium heat for 30 seconds, until the paste gives off its aroma.
Add the fish sauce and the guinea fowl meat and stir-