Jungle Curry

Jungle curry is a popular and spectacularly flavoursome Thai curry which is spicy and without coconut milk. You can make pork or chicken jungle curry with this easy recipe.

Ingredients

3 tbsp Vegetable oil
100g Shemin’s Thai Green Curry Paste or Red Curry Paste
750g Pork tenderloin, beef, lamb or chicken
thighs chopped into bite size pieces
600ml Chicken or vegetable stock
2 Small red chillies, pierced for extra heat,
chopped, with or without seeds
2 tbsp Thai fish sauce
1 tbsp Palm sugar or brown sugar
400g/14oz Butternut squash, cut into cubes
30g Mixed peppers, cut into slices
50g Frozen petit pois
7 Chinese long beans, cut into 2.5cm slices,
alternatively use french beans
100g baby corn, halved lengthways
1 large Handful of basil, torn

Method

  1. For the curry, place a large wok over a medium heat, add the vegetable oil and then add Shemin’s Thai Green Curry Paste. Stir for 1 minute. Add the meat
    and stir-fry to brown the meat on all sides.
  2. Add the chicken stock, chilli, sugar and fish sauce. Bring to boil and reduce the heat to a simmer, cook the meat until just done.
  3. Add the butternut squash, baby corn and mixed peppers. Cook until tender. Approx 15 minutes.
  4. Finally add the chopped long beans, petit pois, and simmer for four minutes. Adjust the saltiness by adding more fish sauce.
  5. Stir through the basil just before serving. Serve with steamed or boiled rice.

Tip: This recipe is great with any vegetables you like, just mix and match!

Serves 6

Products used in this recipe