Jungle Curry Recipes

JUNGLE CURRY

Jungle Curry image

This is a nicely spiced vegan curry that one can easily add bean curd or slices of meat or seafood to if they wished. They call this jungle curry because it has no coconut milk, and no coconuts grow in the jungles of northern Thailand. Not every curry needs coconut milk, and this is even great for those on a heart-healthy diet.

Provided by PalatablePastime

Categories Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

4 fresh Thai red chili peppers or 4 serrano chilies
4 garlic cloves
2 stalks lemongrass, sliced thin (white part only)
2 inches fresh galangal, peeled and chopped (ginger may also be used)
1 red onion, coarsely chopped
1/2 teaspoon salt
2 teaspoons ground coriander
4 tablespoons vegetable oil
5 ounces baby sweet corn cobs, split lengthwise
2 red bell peppers, thinly sliced
8 ounces fresh green beans, halved
8 ounces fresh button mushrooms, halved
2 small broccoli, cut into florets
1 1/2 cups vegetable stock
1 tablespoon dark soy sauce
4 kaffir lime leaves, thinly sliced
2 teaspoons palm sugar, vegan brown sugar or 2 teaspoons brown sugar
1/2-1 teaspoon salt (to taste)
1/4 cup chopped fresh cilantro (for garnish)
3 -4 fresh Thai red chili peppers (for garnish) or 3 -4 serrano chilies, sliced into rings (for garnish)
steamed rice or cooked noodles

Steps:

Prepare curry paste by mixing in a food processor or blender.
Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
Add stock, soy sauce, lime leaves, sugar, and salt.
Cook until vegetables are done to your liking.
Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.

JUNGLE CURRY WITH PORK AND THAI EGGPLANT

Jungle Curry with Pork and Thai Eggplant image

Categories Wok Pork Stir-Fry Eggplant Green Bean Jalapeño Gourmet

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 16

Ingredients

1 lb Thai apple eggplants (see cooks' note, below)
2 tablespoons to 1/4 cup vegetable oil
1/4 to 1/2 cup Thai red curry paste
1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick
1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger
3 oz Chinese long beans or green beans, cut into 1-inch pieces
8 canned baby corn, rinsed, drained, and halved lengthwise
1 1/2 cups Thai chicken stock
3 tablespoons nam pla (Asian fish sauce; preferably Thai)
5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)
1 fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded
1/4 teaspoon salt
1 cup loosely packed bai grapao (holy basil leaves)
Accompaniment: Thai pickled garlic (gratiam dong)
Special Equipment
a large (6-qt) wok

Steps:

Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
Serve topped with remaining basil.

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