Jungle Curry of Guinea Fowl Recipe
 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. Guinea fowl
originated in West Africa and was regarded as a game bird. However, it has
been domesticated in Europe for over 500 years. They range in size from
675 g/1½ lb to 2 kg/4½ lb, but about 1.2 kg/2½ lb is average. You could
also substitute two or three Cornish hens, depending on size.
Fresh green peppercorns are simply unripe
berries. They are sold on the stem and look rather like miniature Brussels
sprout stalks. Look for them at Thai supermarkets. If unavailable,
substitute bottled green peppercorns, but rinse well and drain them first.
Ingredients: (Serves 4)
1 guinea fowl or similar game bird
15 ml/1 tablespoon vegetable oil
10 ml/2 teaspoons Thai green curry paste
15 ml/1 tablespoon Thai fish sauce
2.5 cm/1 in piece fresh galangal, peeled and
finely chopped
15 ml/1 tablespoon fresh green peppercorns
3 kaffir lime leaves, torn
15 ml/1 tablespoon whisky, preferably
Mekhong
300 ml/½ pint/1¼ cups chicken stock
50 g/2 oz snake beans or yard-long beans,
cut into 2.5 cm/1 in lengths
225 g/8 oz/3¼ cups chestnut mushrooms,
sliced
1 piece drained canned bamboo shoot, about
50 g/2 oz, shredded
5 ml/1 teaspoon dried chili flakes, to
garnish (optional)
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-fry until the meat is browned all over. Add the galangal,
peppercorns, lime leaves and whisky, then pour in the stock.
Bring to the boil. Add the vegetables,
return to a simmer and cook gently for 2-3 minutes, until they are just
cooked. Spoon into a dish, sprinkle with chili flakes, if you like, and
serve.
Happy Cooking,
Carol |
