toodle.

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

Per Serving Total
Calories 355.1 kcals 1420.5 kcals
Carbohydrates 27.2 grams 108.8 grams
Fat 15.6 grams 62.4 grams
Protein 28.8 grams 115.2 grams
Cook Time
30 mins
Produces
4 people
Allergies
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

Steps

  • Blend paste ingredients with 30ml of water or grind manually in a mortar.
  • Heat oil in a wok and cook the paste for 4 minutes.
  • Brown the pork and add green aubergines, stock, chilli, and fish sauce.
  • Simmer for 8 minutes, then add lime leaves, krachai, sugar, squash, pea aubergines, and peppercorns.
  • Cook for 10 minutes until vegetables are tender.
  • Add long beans for 4 minutes and stir in holy basil before serving with rice.