Jungle curry is a popular Thai dish that’s both hot and devoid of coconut milk. This recipe makes jungle curry for pork or fowl.
In Thailand, jungle curry is one of the most popular and spicy dishes. This simple recipe can be used to make either pig or chicken jungle curry. It has a different flavor since it lacks the “creamy” sweetness of coconut milk, allowing the spices to stand out more.
In Malaysia, where I grew up, we ate a wide variety of curries, from chicken to fish to squid. Then I found the flavor and aroma of Thai curries, which are quite different from other curries I’ve tried yet just as excellent.
Spices used in curry have a savory and sweet flavor profile, earning the dish the name “curry.” Curry is also frequently spicy to a certain degree.
The type and quantity of pepper used provide this effect.
There are 351 calories in one serving of this recipe.
- 250 ml of water
- 400 g of thinly sliced pork
- 50 g of red curry paste
- 15 pieces of basil leaves
- 8-10 string beans
- 2 tablespoons of fish sauce
- 2-3 slices of galanga
- ½ cup of canned baby corn
- ½ cup of canned straw mushroom
- ½ cup of canned bamboo shoot
- 1 teaspoon of rhizome
- 1 teaspoon of sugar
- 6 kaffir leaves
- Toss the water, red curry paste, galangal, and rhizome in a hot wok (optional). Add water and bring to a boil.
- Cook the pork for one minute after adding it to the pan.
- Pour the fish sauce and sugar to the mixture and mix well.
- The kaffir leaves and bamboo shoots should be gently transferred to the wok with the baby corn, straw mushrooms, and string beans. Mix by stirring.
- Bring the wok to a boil by covering it. Cook for 5-6 minutes at a medium temperature.
- Incorporate the basil leaves. Cook for 2 minutes, stirring frequently. Serve over rice if desired.
Adding rhizome to this recipe is optional, although it can increase the flavor. My red curry paste of choice for this dish is pictured here.