Jungle Curry of Guinea Fowl with Coconut and Lime Rice

Guinea fowl cooked in a Thai curry flavored with authentic paste, served with aromatic coconut and lime infused rice.

Spicy Curry Thai Guinea Fowl Masterchef

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

48.1g

per serving

192.5 g total

Fat

29.6g

per serving

118.4 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

tsp

Caster Sugar

To taste

CondimentsSauces

Shrimp Paste

Fish Sauce

GrainsCereals

200

Long Grain Rice

Washed

Liquids

100

Shaoxing Rice Wine

500

Chicken Stock

Coconut Milk

Thick part from top of chilled can

Meat

piece

Guinea Fowl

Divided into eight joints, skin slashed

NutsSeeds

clove

Garlic

Galangal

Peeled

Turmeric

Fresh

tsp

Fine Salt

pod

Green Cardamom

piece

Lime Leaf

Spines removed, shredded

tsp

Salt

OilsFats

tbsp

Vegetable Oil

Seafood

Dried Shrimp

Soaked for 30 minutes and drained

Vegetables

piece

Thai Shallot

piece

Yellow Chillies

Cut in half, seeds removed

piece

Green Chilli

Cut in half, seeds removed; alternative to yellow

piece

Red Chilli

Seeds removed

stem

Krachai

Shredded

piece

Snake Beans

Cut into 1cm pieces

piece

Bamboo Shoot

Shredded

Method

Crush shallots, garlic, chillies, galangal, palm sugar, turmeric, salt, and rehydrated shrimps in a mortar.

Heat 30ml oil in a wok and fry the curry paste and cardamom pods until dry.

Add guinea fowl joints and fry for a few minutes.

Toast the shrimp paste in foil in a dry pan or over a gas flame until fragrant.

Add krachai, lime leaves, fish sauce, rice wine, and 500ml stock, then simmer for 30 minutes.

Wash 200g rice and let it sit for 10 minutes.

Place rice, coconut milk, salt, sugar, and leaves in a pot and cover with water.

Boil for 4 minutes, then turn off heat and let stand covered for 12 minutes.

Garnish the dish with beans, bamboo shoots, lime leaves, and chilli.