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Thai Jungle Curry Recipe

Thai Jungle curry lives up to its name in the sense that it seems to contain all the ingredients of the jungle! This is a vegetable rich, spicy, soup-like curry, that resembles a broth.

In this recipe, I have used fish, but this can be substituted for chicken, pork, beef, Tofu, or can just be left with vegetables as the main ingredient.

Whilst simple to cook, a visit to an Asian grocery store will definitely be required to obtain all the necessary ingredients.

Serves 2

1 fillet of cod fish

2 tablespoons of red curry paste

2 mushrooms

1/2 red pepper

2 large eggplant bulbs

1/4 cup of baby eggplant

1 kra chai

1/3 cup of prepared bamboo shoots

1/4 cup lime leaves

Handful of green string beans

4 baby sweetcorn

3 cups of water

2 tablespoons of fish sauce

1 tablepoon of lemon juice

Step 1: Prepare the vegetables: Chop the mushrooms into fairly thick pieces. Chop the baby sweetcorn lengthways. Tear each baby eggplant bulb off the stork so only the bulb remains. Do the same with the young eggplant, then wash all the eggplants. Chop the young eggplant into quarters, but leave the baby eggplant un chopped. But the green string beans into thirds. Finally, slice the pepper

Step 2: Thoroughly wash the kra chai, then flatten the bulbous head, and chop the entire vegetable into fine pieces

Step 3: Drag a fork along the length of the fish. Keep doing this until the fish becomes completely shredded. (see video)

Step 4: Add the chopped kra chai to a pan, add the red curry paste, and the 3 cups of water, and turn the cooker to a high heat. Mix the contents together

Step 5: Heat until the curry is simmering, then add all of the vegetables and the lime leaves. Sitr thoroughly

Step 6: After the curry has been cooking for 10 minutes, add the shredded fish, and stir.

Step 7: Cook for 5 minutes, before adding the fish sauce and lemon juice. Stir, and allow the contents to simmer for a further 2 minutes, and the curry is ready to serve