Jungle Curry
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.
Servings: 4 people
Calories: 135kcal
Ingredients
- 1 cup water
- 1 pack red curry paste (see picture below)
- 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 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.
Notes
Rhizome is optional but may enhance the flavor of this dish. 2. This is the red curry paste I used for this recipe.
Nutrition
Serving: 4people | Calories: 135kcal | Carbohydrates: 30g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 180mg | Fiber: 11g | Sugar: 13g