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Jungle Curry - a popular Thai curry, jungle curry is spicy and made with no coconut milk. You can make pork or chicken jungle curry with this easy recipe.
Jungle Curry
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.
I grew up with all sorts of curries back home in Malaysia: chicken curry, fish curry, squid curry, etc. I also love Thai curries, be it Thai Red Curry, Yellow Curry, or Green Curry.
And then I discovered Thai curries, which are rather different, but delicious nonetheless.
Ingredients For Thai Jungle Curry
- Red Curry Paste
- Galangal
- Pork
- Fish Sauce
- Bamboo Shoots
- Baby Corn
- String Beans
- Basil Leaves
See the recipe card for full information on ingredients.
Frequently Asked Questions
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.
This recipe has 351 calories per serving.
What To Serve With Jungle Curry
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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Jungle Curry
Ingredients
- 1 cup water
- 1 pack red curry paste
- 2-3 slices galanga, 1/4 inch (5mm) 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" (5cm) length
- 6 kaffir leaves
- 15 basil leaves
Instructions
- Heat a wok and add the water, red curry paste, galangal, and rhizome (if using). Stir to combine and bring to a boil.
- Add the pork and let it cook for 1 minute. Then, add the fish sauce and sugar, stirring to combine. Gently transfer the bamboo shoots, baby corn, straw mushrooms, string beans, and kaffir leaves into the wok, stirring to mix.
- Cover the wok and bring to a boil. Reduce the heat to medium and let it cook for 5 to 6 minutes. Add the basil leaves, give it a quick stir, and cook for another 2 minutes. Serve with rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
