Treat your taste buds to the fiery flavors of Jungle Curry!
Unlike some other Thai curries with silky, coconut milk-based sauces, jungle curry hails from Northern Thailand, where forested areas devoid of palm trees inhibited the use of coconut milk or cream. Instead, this style of curry has a lighter consistency and a bold, fiery flavor courtesy of the red curry paste, green chilies, and lemongrass. The result is a highly aromatic, intensely spicy dish that keeps the palate sizzling.
Now, don’t worry that it will be too spicy. You can control the heat by decreasing the amount of green chilies in the dish. Of course, if you remove them completely, you no longer have “jungle” curry, but you will likely still have a flavorful dish. You can also customize the other ingredients. For example, we use chicken in this recipe, but it was traditionally prepared using wild game. So feel free to use any protein you like, or, for a vegetarian option, try it with tofu, tempeh, or seitan.
Speaking of vegetarian options, you can make this curry with any vegetables you like. In this recipe, baby corn, green beans, and eggplant take center stage. However, bamboo shoots, zucchini, yellow squash, mushrooms, bell peppers, and carrots are other great choices. No matter which meat or veggies you add, or how many chilies you include, the flavor of your jungle curry is sure to be big and bold!
Other Thai curries to try
Every region in Thailand has its distinctive type of curry. If you can’t travel to Thailand to sample them in person, why not try making a few of them from the comfort and convenience of your kitchen? Let’s take a closer look at some regional favorites to try.
- Northern Thailand: Along with jungle curry, the northern region also boasts a delicious curry noodle soup called khao soi, featuring a creamy, coconut milk-based broth and a blend of curry spices. It is served over boiled and fried egg noodles.
- Northeast Thailand (Isan): Earthy and herbaceous curries are often found here, as well as curries that feature garlic, shallots, and lemongrass. Gaeng om, an Isan-style curry, is characterized by the flavors of lemon basil and dill.
- Central Thailand: Green curries and red curries are popular here—undoubtedly the most well-known curry dishes. Coconut milk is a popular ingredient, where a balance of sweet, spicy, salty, and sour flavors is achieved. Panang Curry, with its rich, nutty flavor, also hails from this area.
- Southern Thailand: This area is known for yellow curry, which has a milder taste and gets its beautiful golden hue from turmeric. Massaman Curry, with its fragrant blend of cinnamon, cloves, nutmeg, and cardamom, is also a popular dish in this region.
How do I store leftovers?
Allow leftover jungle curry to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. You can also freeze the leftovers, once chilled, in a freezer-safe container or zippered freezer bag for up to 3 months. Defrost the frozen leftovers in the refrigerator overnight, and then reheat them over medium-low heat on the stove until they are warm.
Serving suggestions
Follow this recipe for How To Cook Jasmine Rice, and serve it alongside your jungle curry to help soak up the delicious sauce. Although jungle curry hails from northern Thailand, you can combine dishes from various regions into one meal. For example, this tasty Thai Papaya Salad hails from Northeastern Thailand and would pair nicely with this dish. Another option is this refreshing, yet spicy, Thai Cucumber Salad. Pork Satay is the perfect appetizer, especially when served with peanut sauce. Don’t forget to cool down with some Mango Sticky Rice for dessert.
Ingredients
- 4 1/2 tablespoons red curry paste
- 3 green chilies deseeded and chopped
- 2 tablespoons fresh lemongrass thinly sliced
- 1 1/2 tablespoons neutral oil canola or vegetable oil
- 12 ounces boneless, skinless chicken thighs cut into strips
- 3 cups low-sodium chicken broth
- 1 1/2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 8 baby corn cut into bite-size pieces
- 1 cup green beans trimmed and cut into 2-inch pieces
- 1 small eggplant cut into bite-size pieces
- 1/2 cup fresh basil leaves
- Juice of 1 lime
Instructions
- In a mortar or small bowl, mix the red curry paste, chopped green chilies, and sliced lemongrass until well combined.
- Heat the oil in a heavy-bottomed pan over medium heat. Add the curry paste mixture and cook for about 1 minute until fragrant. Add the chicken pieces and stir to coat them with the paste; cook until lightly browned.
- Pour in the chicken broth along with the fish sauce and sugar. Bring the mixture to a simmer and cook for 15 minutes until the chicken is tender. Then add the baby corn, green beans, and eggplant.
- Simmer for an additional 5 minutes until the vegetables are tender but still crisp. Remove the pan from the heat and stir in the fresh basil leaves and lime juice. Taste and adjust the seasoning, if needed, before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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