Thai Jungle Curry

An authentic, spicy pork curry made with a homemade green chilli paste, Thai aubergines, butternut squash, and holy basil.

Pork Dairy Free Spicy Gluten Free Curry Authentic

Estimated Nutrition

Calories

355.1

kcal / serving

1420.5 kcal total

Carbs

27.2g

per serving

108.8 g total

Fat

15.6g

per serving

62.4 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

approx 1 tbsp

CondimentsSauces

0.5

tsp

Shrimp Paste

umami flavoring

29.6

Thai Fish Sauce

2 tbsp

GrainsCereals

portion

Rice

steamed or boiled to serve

Liquids

400

Chicken Stock

hot

Meat

500

Pork Tenderloin

chopped

NutsSeeds

clove

Garlic

finely chopped

piece

Galangal

thumb-sized piece, coarsely grated

Lemongrass

stalk, outer leaves removed and white part thinly sliced

piece

Coriander

roots, washed and chopped

piece

Kaffir Lime Leaf

finely chopped for paste

tsp

White Peppercorn

crushed

stem

Fresh Green Peppercorns

optional, or 0.5 tsp brined peppercorns

handful

Holy Basil

torn

OilsFats

44.4

Vegetable Oil

3 tbsp

Vegetables

piece

Thai Shallot

finely chopped

piece

Thai Green Chillies

finely chopped

piece

Thai Green Aubergines

cut into quarters

piece

Red Chilli

small, pierced or chopped, with or without seeds

Krachai

thinly sliced rhizome

400

Butternut Squash

diced

Pea Aubergines

fresh or from a jar

piece

Chinese Long Beans

cut into 2.5cm slices, or French beans

Method

Blend paste ingredients with 30ml of water or grind manually in a mortar.

Add long beans for 4 minutes and stir in holy basil before serving with rice.

Cook for 10 minutes until vegetables are tender.

Simmer for 8 minutes, then add lime leaves, krachai, sugar, squash, pea aubergines, and peppercorns.

Brown the pork and add green aubergines, stock, chilli, and fish sauce.

Heat oil in a wok and cook the paste for 4 minutes.