My husband loves Thai food. He loves my Tom Yum Goong the most. So I thought I’d make something new from Thailand to add some variety. This dish is a traditional Thai recepie which combines a lot of the village Thai flavors. I don’t really know why it’s called a jungle curry but the vegetables give some clues. With pork and prawns, my husband has reevaluated his favorite Thai dish.
- Thai jungle curry paste or Gaeng bpa curry paste – 1 batch (recipe found here)
- Prawns – 10-12 shelled and deveined
- Pork – 150g thinly sliced
- Long beans – 6 cut into 2 inch pieces
- Thai eggplant – 6 cut into wedges
- Green peas – 1/4 cup
- Baby corn – 6
- Thai basil leaves – 1/2 cup
- Red chilli pepper – 1 thinly sliced
- Kaffir lime leaves – 4 broken
- Chicken stock – 2 cups
- Vegetable oil – 3 tablespoons
- Fish sauce – 2 tablespoons + 4 teaspoons (for the marinade)
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
- Marinade the pork and chicken with 2 teaspoons of fish sauce each for about 20 minutes.
- Heat oil and fry curry paste until fragrant.
- Add the chicken stock and bring to a boil while stirring.
- Add the remaining fish sauce, sugar and salt.
- Add the vegetables and cook until they are almost done.
- Add the pork and prawns. Cook until they are almost done.
- Turn off the heat and add the Thai basil leaves.
- Garnish with the sliced red chilli peppers and serve with white jasmine rice.