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Jungle Curry Recipe
Adapted from Thai Cooking Made Easy
Serves 4 | Prep Time: 8 minutes | Cook Time: 20 minutes
Ingredients:
1 cup (250 ml) water
1 pack (1.76 ounce/50g) red curry paste (see picture below)
2-3 slices galanga, 1/4 inch thick
1 teaspoon rhizome (optional)
1 pound pork, sliced thinly
2 tablespoons fish sauce
1 teaspoon sugar
1/2 cup canned bamboo shoot
1/2 cup canned baby corn
1/2 cup canned straw mushroom
8-10 string beans, cut in to 2″ length
6 kaffir leaves
15 basil leaves
Method:
Heat up a wok and add in the water, red curry paste, galanga and rhizome (optional). Stir to combine until boiling.
Add the pork and let it cook for 1 minute. Add the fish sauce and sugar. Stir to mix. Gently transfer the bamboo shoot, baby corn, straw mushroom, string beans and kaffir leaves into the wok. Stir to mix.
Cover the wok and bring to boil. Turn the heat to medium and let it cook for 5-6 minutes. Add in the basil leaves. Give it a quick stir and cook for 2 minutes. Serve with rice.
Cook’s Notes:
1. Rhizome is optional but may enhance the flavor of this dish.
2. This is the red curry paste I used for this recipe.
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Sorry but what is rhizome?
you wanna give me a clue on the rhizome ingredient?
thanks
http://www.thaifoodandtravel.com/ingredients/gkrachai.html
Can’t wait to try this since it seems like a light, thin curry. I’ve always wanted to try a curry without coconut milk since I’m also paranoid about the unhealthiness of coconut milk.
But can you post pictures of the galanga and rhizome you used? I have no idea what they are or where to find them.
Rhizome as in ginger? Or galangal?
Neither: http://www.thaifoodandtravel.com/ingredients/gkrachai.html
I think the rhizome is lesser ginger. The Thai name is krachai and temu kunci in Indonesian. According to Wikipedia it also goes by fingerroot, Chinese ginger and the botanical name Boesenbergia rotunda. From what I gather your best bet is to check the frozen section of a Southeast Asian market.
It looks delicious! I can’t wait to try it.
Thanks for this recipe Bee. I’ve discovered I don’t really care for coconut milk but I do like the spicy Thai curry pastes and it is nice to find an authentic recipe that doesn’t use coconut milk. I have used the Aroy-D green curry paste and quite like it so I am looking forward to trying this.
This looks delicious, I love the flavour of krachai. I love coconut milk but you don’t miss it in jungle curries.
Im cooking this right now and it smells amazing! Maybe I’m overlooking it, but where do the green beans come in?
Hi Sterling, thank you for trying this recipe. Sorry, I’ve updated the post. The green/string beans come in with the other vegetables.
Bee, I couldn’t find the single pack in my local asian market, but was able to get a whole jar. How many tea or tablespoons do you think on pack is?
never mind, I hadn’t read the label 4Tbl/cup liquid, It was a huge hit, thanks!
I am not not too sure.