Evil Jungle Sauce Recipes

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EVIL JUNGLE PRINCE WITH TOFU



Evil Jungle Prince With Tofu image

Evil Jungle Prince was the first Thai dish I ever made, and was so good that we went into the kitchen and made another batch to eat right then and there! These days I make it with tofu, but chicken tastes better.

Provided by fluffernutter

Categories     Curries

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

2 -4 serrano chilies or 2 -4 cayenne chilies
1 stalk lemongrass
10 kaffir lime leaves or 1 teaspoon grated lime zest
peanut oil
1 (14 ounce) can coconut milk
1 lb tofu or 1 lb chicken, cut into pieces
10 fresh basil leaves
Thai fish sauce
thinly shredded cabbage or hot cooked rice, for serving

Steps:

  • Pound the peppers, lemongrass and lime leaves to a paste. (Or slice them with a knife, then salt them lightly, then keep chopping the pile until they are paste-like.).
  • Heat the oil in a skillet and add the paste; fry until fragrant.
  • Add the chicken or tofu and cook until chicken is cooked through (or tofu is nice and hot). Add the basil and fish sauce to taste. Serve on thinly shredded cabbage.

Nutrition Facts : Calories 360.3, Fat 30.2, SaturatedFat 22.5, Sodium 81.5, Carbohydrate 14.4, Fiber 3.4, Sugar 9.6, Protein 13.9

EVIL JUNGLE PRINCE WITH CHICKEN



Evil Jungle Prince With Chicken image

This recipe was created and named by Keo Sananikone, for his Thai restaurant, Mekong, located in Hawaii. Keo's recipes are some of my favorite ones in Thai cuisine. This dish has graced the pages of Bon Appetit, Food and Wine, Bazaar, and both the Los Angeles and New York Times. I can't wait to give it a whirl!

Provided by pearliegirlie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb boneless chicken breast
2 -6 small red chili peppers
1/2 stalk fresh lemongrass
2 kaffir lime leaves
2 tablespoons vegetable oil
1/2 cup coconut milk
1/2 teaspoon salt
1 -3 tablespoon fish sauce
10 -15 sweet basil
1 cup chopped cabbage
1 tablespoon sriracha sauce
1 tablespoon brown sugar

Steps:

  • Cut chicken in to thin strips (approximately 2 inches long).
  • Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
  • Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
  • Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
  • Add chicken to the pan and continue cooking for 5 more minutes.
  • Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
  • Serve atop the bed of cabbage and enjoy.

SHRIMP EVIL JUNGLE PRINCE



Shrimp Evil Jungle Prince image

Make and share this Shrimp Evil Jungle Prince recipe from Food.com.

Provided by Dienia B.

Categories     Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons peanut oil
2 teaspoons red chili pepper flakes
1 cup green beans, tipped and tailed
1/2 cup bamboo shoot, sliced
1/4 cup water chestnut, sliced
1/4 cup straw mushroom
1/2 cup baby corn
1 lb shrimp
1 cup bell pepper, sliced
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 stalk lemongrass, crushed
1 tablespoon lime juice
1 teaspoon lime zest
1/8 cup basil, chopped
1 cup cabbage, shredded

Steps:

  • heat oil add chili and lime zest.
  • add green bean.
  • add bell pepper
  • add lemon grass.
  • add bamboo and water chestnuts.
  • add corn.
  • add shrimp.
  • add mushrooms
  • add coconut milk
  • add soy sauce
  • add fish sauce add lime juice
  • cook just til shrimp is pink
  • pour over cabbage top with basil.

Nutrition Facts : Calories 467.4, Fat 20.7, SaturatedFat 12.9, Cholesterol 142.9, Sodium 1346.9, Carbohydrate 53.6, Fiber 3.8, Sugar 42.6, Protein 19.9

EVIL JUNGLE PRINCESS THAI RECIPE - (4.2/5)



Evil Jungle Princess Thai Recipe - (4.2/5) image

Provided by lululem83

Number Of Ingredients 20

1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
1/2 teaspoon lemon grass paste
1/4 cup Thai fish sauce
1 tablespoon soy sauce, add more if you wish
1 to 2 tablespoon red curry paste, to your taste.
1 teaspoon cornstarch
1/2 teaspoon chicken bouillon
1 can coconut milk
1/2 teaspoon sugar
1/4 teaspoon Red Hunan chile sauce, optional
Rice noodles
1 sweet yellow onion, sliced in 2" slender pieces
3 boneless skinless chicken breasts, or tender beef, cooked
1 lime
1 cup mushrooms sliced
1 red pepper, sliced in 2" slender pieces
1 cup sweet peas
1 cup broccoli, cut into small florets
1 can corn or baby ear corn

Steps:

  • Combine first 11 ingredients into small pot and simmer to keep warm. Add as much or as little of the curry to desired taste. I typically measure nothing. Just add until I get my desired taste. Prepare rice noodles according to directions on package. Sauté onions and and sliced chicken in pan with extra virgin olive oil, salt, pepper and lime juice to taste. Slice and prepare all vegetables. Sauté mushrooms until desired tenderness in a little oil, add all the rest of the vegetables. Sauté. Keep them crunchy. Do not over cook them. 2 minutes before you are ready to serve, add the chicken or beef to the veggies. Stir to warm. Place desired noodle in bowl. Add veggies and chicken. Pour sauce over top. Note: I had to double the sauce ingredients in order to make enough sauce for my liking, this fed a family of 4 with plenty leftovers. Note: Skip the hassle of all fresh vegetable prep and save time with two bags of frozen stir fry or thai veggies of your liking.

EVIL JUNGLE SAUCE



Evil Jungle Sauce image

This recipe is from "The Great California Cookbook". This sauce is great over steamed or grilled meats and especially great over fillet of salmon.

Provided by Recipe Junkie

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 10

2 (13 1/2 ounce) cans coconut milk
1 1/2 cups granulated sugar
4 tablespoons Thai red curry paste
1/2 cup white vinegar
2 teaspoons fish sauce
1 tablespoon oyster sauce
2 tablespoons cornstarch
3 tablespoons cold water
unsalted butter
fresh mint leaves or fresh cilantro, chopped

Steps:

  • Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
  • Mix cornstarch and water together and add to the coconut mixture to thicken.
  • The sauce should be able to coat the back of a spoon.
  • Before serving, swirl in a little unsalted butter ot make the sauce look glossy.
  • Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.

Nutrition Facts : Calories 1397.5, Fat 70.8, SaturatedFat 62.8, Sodium 912.7, Carbohydrate 192.4, Fiber 8.9, Sugar 174.9, Protein 11.2

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