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.


3 tbsp Vegetable oil
100g Shemin’s Thai Green 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
1 Small aubergine, cut into cubes
50g Frozen petit pois
7 Chinese long beans, cut into 2.5cm slices,
alternatively use french beans
8-9 Cherry tomatoes
1 large Handful of basil, torn


  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 and aubergines. Cook until tender. Approx 15 minutes.
  4. Finally add the chopped long beans, petit pois and cherry tomatoes, 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.
Serves 6

Products used in this recipe