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Thai Jungle Curry

Thai Jungle Curry
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This is a classic recipe for Thai Jungle Curry. The presence of peppercorns gives this Thai curry pops of heat with every bite taken.

Ingredients

Units Scale
  • 1 thumb size fresh ginger, cut into strips
  • 2 cloves garlic, minced
  • 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
  • 1 pound lean beef steak, cut into strips
  • 15 leaves basil, chopped
  • 6 leaves kaffir lime, finely chopped
  • 1 tablespoon whole black peppercorns

Instructions

  1. Warm up the skillet: Heat a large skillet over medium high heat. 
  2. Cook the aromatics: Add the oil, garlic, and ginger, and cook for 2 minutes.
  3. Stir in the curry paste: Add the curry paste, stir and cook for 1 minute.
  4. Cook the beef: Add the beef and cook until the beef is cooked through (3-4 minutes). 
  5. Add the seasonings: Add the water, fish sauce, sugar, and lime leaves. Stir.
  6. Add the vegetables: Add the vegetables and peppercorns and cook for 3-4 minutes, until the vegetables are softer but still yield a slight crunch.
  7. Serve: Turn the heat off, add the basil, and serve with a side of jasmine rice.

Notes

Save the leftovers in a storage container and refrigerate for up to 3 days. 

Nutrition

Find it online: https://pickledplum.com/thai-jungle-curry/

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