Comments on: Jungle Curry

By: Rasa Malaysia

Rasa Malaysia — Fri, 25 Jan 2013 03:34:26 +0000

I am not not too sure.

By: Tom

Tom — Thu, 24 Jan 2013 23:32:02 +0000

never mind, I hadn’t read the label 4Tbl/cup liquid, It was a huge hit, thanks!

By: Tom

Tom — Thu, 24 Jan 2013 20:04:07 +0000

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?

By: Rasa Malaysia

Rasa Malaysia — Tue, 13 Nov 2012 05:41:56 +0000

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

By: Sterling

Sterling — Tue, 13 Nov 2012 02:01:45 +0000

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

By: Lizzie

Lizzie — Sat, 10 Nov 2012 19:20:36 +0000

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

By: Foodjunkie

Foodjunkie — Sun, 28 Oct 2012 00:00:26 +0000

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.

By: Rasa Malaysia

Rasa Malaysia — Sat, 27 Oct 2012 17:21:17 +0000

http://www.thaifoodandtravel.com/ingredients/gkrachai.html

By: Rasa Malaysia

Rasa Malaysia — Sat, 27 Oct 2012 17:21:05 +0000

Neither: http://www.thaifoodandtravel.com/ingredients/gkrachai.html

By: Michael M

Michael M — Sat, 27 Oct 2012 10:05:30 +0000

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.