This Thai curry is unlike many of the Thai curries that you will be familiar with. Jungle curry contains no coconut milk since no coconuts grow in the jungles of northern Thailand. It was also originally prepared from wild boar but these days it is mainly prepared from pork or chicken.
- For the Jungle Curry Paste
- 4 birds eye red chillies
- 2 lemongrass stalks, white part only
- 4 shallots, peeled
- 2-3 cm piece of galangal
- 4 cloves of garlic, peeled
- 1 tsp shrimp paste
- 2 lime leaves, shredded
- 1 tsp green peppercorns in brine
- For the Curry
- 1 tbsp vegetable oil
- 600g wild boar/pork fillet, cut into strips
- ½ red pepper, cut into strips
- 75g bamboo shoot strips, tinned
- 16 pea aubergines or 2 small aubergines, quartered
- 6 baby corn, halved lengthways
- 75g thin green beans
- 1 tsp fish sauce
- ½ tsp palm sugar
- 300ml chicken stock
- 2 lime leaves, torn
- Handful Thai basil leaves
- 50g roasted, unsalted peanuts, chopped
- 1. To make the paste, roughly chop the chillies, lemongrass, shallots, galangal and garlic. Place in a food processor with the shrimp paste, lime leaves, peppercorns and 2 tbsp water. Blend to a paste.
- 2. Toast the peanuts in a dry pan until browned.
- 3. Heat a wok with the oil and add 2 tbsp of the paste cooking until fragrant. Add the wild boar and red pepper and stir-fry until the meat is just cooked through. Remove with a slotted spoon and keep warm. Add the bamboo shoots, aubergine, baby corn, green beans, fish sauce, palm sugar, chicken stock and lime leaves.
- 4. Bring to a simmer and cook for a few minutes until the vegetables are cooked through. Return the meat to the wok, stir in the basil and serve with boiled jasmine rice with the peanuts sprinkled over.
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