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Thai Jungle Curry

An authentic, spicy pork curry made with a homemade green chilli paste, Thai aubergines, butternut squash, and holy basil.

PorkDairy FreeSpicyGluten FreeCurryAuthentic
Estimated Nutrition
Calories
355.1
kcal / serving
1420.5 kcal total
Carbs
27.2g
per serving
108.8 g total
Fat
15.6g
per serving
62.4 g total
Protein
28.8g
per serving
115.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
12
g
Palm Sugar
approx 1 tbsp
CondimentsSauces
0.5
tsp
Shrimp Paste
umami flavoring
29.6
ml
Thai Fish Sauce
2 tbsp
GrainsCereals
1
portion
Rice
steamed or boiled to serve
Liquids
400
ml
Chicken Stock
hot
Meat
500
g
Pork Tenderloin
chopped
NutsSeeds
3
clove
Garlic
finely chopped
1
piece
Galangal
thumb-sized piece, coarsely grated
12
cm
Lemongrass
stalk, outer leaves removed and white part thinly sliced
6
piece
Coriander
roots, washed and chopped
3
piece
Kaffir Lime Leaves
finely chopped for paste
1
tsp
White Peppercorns
crushed
4
piece
Kaffir Lime Leaves
whole for curry
1
stem
Fresh Green Peppercorns
optional, or 0.5 tsp brined peppercorns
1
handful
Holy Basil
torn
OilsFats
44.4
ml
Vegetable Oil
3 tbsp
Vegetables
6
piece
Thai Shallots
finely chopped
5
piece
Thai Green Chillies
finely chopped
5
piece
Thai Green Aubergines
cut into quarters
2
piece
Red Chillies
small, pierced or chopped, with or without seeds
25
g
Krachai
thinly sliced rhizome
400
g
Butternut Squash
diced
40
g
Pea Aubergines
fresh or from a jar
7
piece
Chinese Long Beans
cut into 2.5cm slices, or French beans

Method

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