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Jungle Curry http://rasamalaysia.com/jungle-curry/
October 25th, 2012 20 Comments

Jungle Curry

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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.

Jungle Curry

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20 comments... read them below or add one

  1. Sorry but what is rhizome?

  2. goneboating says:

    you wanna give me a clue on the rhizome ingredient?
    thanks

  3. Patricia says:

    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.

    • Lee M. says:

      Me too. I use canned fat free evaporated milk and some coconut flavoring–I actually like it better because it’s not as heavy as coconut milk.

  4. amy says:

    Rhizome as in ginger? Or galangal?

  5. Michael M says:

    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.

  6. Foodjunkie says:

    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.

  7. Lizzie says:

    This looks delicious, I love the flavour of krachai. I love coconut milk but you don’t miss it in jungle curries.

  8. Sterling says:

    Im cooking this right now and it smells amazing! Maybe I’m overlooking it, but where do the green beans come in?

    • Rasa Malaysia says:

      Hi Sterling, thank you for trying this recipe. Sorry, I’ve updated the post. The green/string beans come in with the other vegetables.

  9. Tom says:

    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?

  10. Meenal says:

    Hi

    Can I use fish in the recipe instead? Which one would you recommend?

    • Yes you can or chicken.

      • Meenal says:

        Thank you for your response! I actually put in fish as well as prawns, just because I didn’t have enough fish to feed the family :-). It turned out great! Thanks for the awesome recipe – I’m going to try out more of the yummy recipes on your site……

  11. Gordon says:

    Yay – we have krachai in Australia.

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