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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.

SpicyCurryThaiGuinea FowlMasterchef
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
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
40
g
Palm Sugar
1
tsp
Caster Sugar
To taste
CondimentsSauces
75
g
Shrimp Paste
50
ml
Fish Sauce
GrainsCereals
200
g
Long Grain Rice
Washed
Liquids
100
ml
Shaoxing Rice Wine
500
ml
Chicken Stock
50
g
Coconut Milk
Thick part from top of chilled can
Meat
1
piece
Guinea Fowl
Divided into eight joints, skin slashed
NutsSeeds
3
clove
Garlic
50
g
Galangal
Peeled
20
g
Turmeric
Fresh
2
tsp
Fine Salt
12
pod
Green Cardamom
3
piece
Lime Leaves
Spines removed, shredded
1
tsp
Salt
6
piece
Lime Leaves
Torn, for rice
OilsFats
2
tbsp
Vegetable Oil
Seafood
30
g
Dried Shrimps
Soaked for 30 minutes and drained
Vegetables
6
piece
Thai Shallots
4
piece
Yellow Chillies
Cut in half, seeds removed
4
piece
Green Chillies
Cut in half, seeds removed; alternative to yellow
6
piece
Red Chillies
Seeds removed
5
stem
Krachai
Shredded
4
piece
Snake Beans
Cut into 1cm pieces
1
piece
Bamboo Shoot
Shredded

Method

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