Jungle curry is a popular and spicy Thai curry made with no coconut milk. You can make pork or chicken jungle curry with this easy recipe.
It tastes different because it’s not as “creamy” and sweet without coconut milk added in the curry, and hence the spices taste more pronounced.
And then I discovered Thai curries, which are rather different, but delicious nonetheless.
Ingredients for Thai Jungle Curry
- Red Curry Paste
- Fish Sauce
- Bamboo Shoots
- Baby Corn
- String Beans
- Basil Leaves
Frequently Asked Questions
What Does Curry Taste Like?
Curry is unique and gets its name due to the combination of both savory and sweet spices. Additionally, there is usually an amount of spiciness in curry. This is made by the type and amount of pepper used.
How Many Calories?
This recipe has 351 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served with white rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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- 1 cup water
- 1 pack 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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.