Jungle Curry

Name: Jungle Curry
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 people
Ingredients: 1 cup water; 1 pack red curry paste; 2-3 slices galanga; 1 teaspoon rhizome; 1 pound pork; 2 tablespoons fish sauce; 1 teaspoon sugar; 1/2 cup canned bamboo shoot; 1/2 cup canned baby corn; 1/2 cup canned straw mushroom; 8-10 string beans; 6 kaffir leaves; 15 basil leaves

User Reviews

4.7

144 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings
4 people
Calories
135 kcal
Course
Main Course
Cuisine
Thai

Jungle Curry

Kelsey Carr

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Jungle Curry - a popular Thai curry, jungle curry is spicy and made with no coconut milk. You can make pork or chicken jungle curry with this easy recipe.

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Ingredients

Servings

1 cup water
1 pack red curry paste
2-3 slices galanga 1/4 inch (5mm) thick
1 teaspoon rhizome optional
1 pound pork sliced thinly
2 tablespoons fish sauce
1 teaspoon sugar
1/2 cup canned bamboo shoot
1/2 cup canned baby corn
1/2 cup canned straw mushroom
8-10 string beans cut in to 2" (5cm) length
6 kaffir leaves
15 basil leaves

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Instructions

Heat a wok and add the water, red curry paste, galangal, and rhizome (if using). Stir to combine and bring to a boil.
Add the pork and let it cook for 1 minute. Then, add the fish sauce and sugar, stirring to combine. Gently transfer the bamboo shoots, baby corn, straw mushrooms, string beans, and kaffir leaves into the wok, stirring to mix.
Cover the wok and bring to a boil. Reduce the heat to medium and let it cook for 5 to 6 minutes. Add the basil leaves, give it a quick stir, and cook for another 2 minutes. Serve with rice.

Notes

Rhizome is optional but may enhance the flavor of this dish. 2. This is the red curry paste I used for this recipe.

Nutrition Information

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Serving 4people Calories 135kcal (7%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 180mg (8%) Fiber 11g (44%) Sugar 13g (26%)