Jungle Curry
This authentic Thai jungle curry is a fiery, aromatic delicacy from the villages of rural Thailand, defined by its bold lack of coconut milk. Packed with intense flavours from a hand-pounded paste of chillies, galangal, lemongrass, and shrimp paste, it delivers a deeply pungent, savoury, and spice-forward experience that is both refreshing and complex, perfectly showcasing the traditional herb-heavy essence of true Thai countryside cuisine.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
A hand-pounded curry paste using a mortar and pestle yields the most authentic rustic texture and flavour, though a blender can be used for convenience.
Finger root (krachai) is a key aromatic that provides a light, citrusy, and medicinal quality essential to the signature flavour of this village-style curry.
Kaffir lime leaves, lemongrass, galangal, and ginger freeze exceptionally well, making it convenient to keep a stash ready for authentic Thai cooking.
Adjust the levels of fish sauce and shrimp paste to suit your preference for pungency, as this dish is traditionally quite bold and savoury.
Prepare Chilies
Soak the dried chilies in hot water for 15 minutes to soften, then squeeze out the water, reserving it for later use.
Pound Curry Paste
Pound the soaked chilies into a rough paste using a mortar and pestle, then gradually add galangal, lemongrass, shallots, garlic, coriander roots, and finger root, pounding until combined.
Finalise Paste
Stir in the kaffir lime leaves, cumin, coriander seeds, shrimp paste, and salt, pounding until you achieve a fragrant, slightly rustic curry paste.
Sauté Curry Paste
Heat oil in a pan, add the curry paste, and stir-fry over medium heat until fragrant and the raw aromatics are cooked out.
Simmer Curry
Add the chicken pieces and whole kaffir lime leaves to the pan, followed by the reserved chili soaking liquid and additional water to form the broth.
Cook Vegetables
Incorporate the apple eggplants and green beans, simmering for 4 to 5 minutes until the chicken is cooked through and the vegetables are tender.
Finish and Serve
Stir in the palm sugar and fish sauce, remove from heat, toss in fresh Thai basil leaves, and serve immediately in a bowl.
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Ingredients
| Dried Chilies | 20 g |
| Galangal | 30 g |
| Lemongrass | 2 stalks |
| Shallots | 4 |
| Garlic | 4 cloves |
| Coriander Roots | 2 |
| Finger Root | 20 g |
| Kaffir Lime Leaves | 3 |
| Cumin Seeds | ½ tsp |
| Coriander Seeds | ½ tsp |
| Shrimp Paste | 1 tbsp |
| Salt | ½ tsp |
| Chicken | 400 g |
| Apple Eggplants | 100 g |
| Green Beans | 100 g |
| Palm Sugar | 1 tbsp |
| Fish Sauce | 2 tbsp |
| Thai Basil | 1 handful |
| Vegetable Oil | 1 tbsp |
