Thai Jungle Curry

Thai Jungle Curry

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


Units Scale
  • 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


  1. Heat vegetable oil in a large pan over high heat, then add garlic, ginger and cook for two minutes.
  2. 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.
  3. Stir and add fish sauce, sugar and lime leaves. Stir well.
  4. Add vegetables and peppercorns, and cook for 3-4 minutes, until vegetables are softer but still crisp.
  5. 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.

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