Thai Jungle Curry Recipe
Some Thai recipes are actually very easy to make, like this Thai jungle curryI’m sharing with you today. The original Thai recipe calls for small green eggplants but they can be very hard to find, so I’ve substituted them for zucchini, as the texture is similar (American eggplant is too spongy and seedy).
Thai Jungle Curry
This is a classic recipe for Thai Jungle Curry. A strong presence of peppercorns makes this curry hot and unique.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 1x
- Category: Curry
- Cuisine: Thai
- 1 thumb size fresh ginger (cut into strips (julienned))
- 2 cloves garlic (finely chopped)
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1/4 cup fish sauce
- 1 1/2 cup water
- 2 small carrots (peeled and cut into strips)
- 1 small zucchini (cut into strips)
- 20 green beans (cut in half lengthwise)
- 3/4 lb lean beef steak (cut into strips)
- 15 leaves basil (roughly chopped)
- 6 leaves kaffir lime (finely chopped)
- 1 tablespoon whole black peppercorns
- Heat vegetable oil in a large pan over high heat, then add garlic, ginger and cook for two minutes.
- Add curry paste, stir well, cook for a minute and add beef strips. Cook for a few minutes (until beef has cooked through) and add water.
- Stir and add fish sauce, sugar and lime leaves. Stir well.
- Add vegetables and peppercorns, and cook for 3-4 minutes, until vegetables are softer but still crisp.
- Turn the heat off, add basil, stir and serve.
My favorite products for this recipe:
Red Boat Fish Sauce – All natural, 100% pure.
Kaffir Lime Leaves – brings a unique taste to Thai dishes.
- Calories: 278
- Saturated Fat: 5