Best Jungle Curry Recipes

JUNGLE CURRY WITH PORK AND THAI EGGPLANT

Steps:

• Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
• Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
• Serve topped with remaining basil.

JUNGLE CURRY

Steps:

• Prepare curry paste by mixing in a food processor or blender.
• Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
• Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
• Add stock, soy sauce, lime leaves, sugar, and salt.
• Cook until vegetables are done to your liking.
• Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.

GAENG PAA PLA DOOK (JUNGLE CURRY WITH CATFISH)

Steps:

• Combine all the ingredients for the curry paste, using a mortar and pestle or a blender.
• Heat a large saucepan and add the oil and curry paste.
• Stir-fry for 1 minute on medium-high heat.
• Add the fish, fish sauce, water and eggplant and heat to boiling.
• Cook, stirring, for 3 minutes.
• Add the remaining ingredients and remove from the heat. Serve.

JUNGLE CURRY

Steps:

• First mix together paste in food processor. Heat sunflower oil in a wok and when it's hot add the red curry paste. Fry for a few seconds, stirring constantly. Now add all the vegetables, still stirring constantly until they are well coated and starting to soften. Pour over the stock and the soy sauce. Add the lime leaves and the sugar. Simmer until the vegetables are al dente, adding more water if necessary. Add salt to taste. Garnish with chopped coriander leaves and thinly sliced red chilies. Serve with Jasmine rice.

JUNGLE CURRY

Steps:

• Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil.
• Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes.
• Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes.
• Serve hot.