Jungle Curry

I’m getting more and more excited about my November trip to Thailand. David Thompson’s Thai Food Cookery book as helped this along and I spent quite a bit of time this weekend leafing through the beautiful book – so many salads, curries and soups to choose from. The book includes a recipe for Jungle Curry – my recipe below is not David Thompson’s one – I needed something quick and easy after a busy weekend and his will take more patience, effort and specialist ingredients – one for another time!

Jungle Curry originates from North Thailand, it doesnt include coconut milk (apparently there are no coconuts there, I assume because its inland and a mountainous region – I will check in November and confirm!) so is hotter, less creamy and less sweet than the more commonly found green, yellow and red thai curries.

The recipe I designed was also healthy and nutritious.  Chillis in the paste are good to supress appetite, the paste also includes ginger and garlic aswell as a sprinkling of turmeric – all good to aid digestion and promote a strong immune system. Brown rice accompanied the curry – unprocessed whole grains are important sources of fiber and protein. For cooking I used coconut oil instead of vegetable/sunflower oil as this is good for balancing cholesterol and light in flavour. I made the curry with fish (I used hake), mange tout and baby corn – a good balance of protein and vitamins. The paste will work with any protein and vegetable combination  though. Next on the list to try are chicken, mushroom and baby corn aswell as mixed vegetable (aubergine, cauliflower, peas and squash).  

I researched a few recipes for the Jungle paste – and came up with one which isnt too hot but balances the sweet, salt, sour, hot flavours found in Thai food.

Serves 4
500g sustainable fish fillets cut into 1 inch/bitesize pieces – i used hake
1tbsp coconut oil
1 large handful baby corn – halved
1 large handful mange tout – halved
2tbsp fish sauce
2tsp palm sugar
1 tsp lime juice
1tsp tamarind water (mix 1/2 tsp tamarind with 1tbsp water)
For the Paste
1 green chilli
1 red chilli
8 shallots
4 cloves garlic
6cm ginger
1 tbsp lemongrass paste/2 sticks lemongrassed bruised and diced
1tsp paprika
1/2 tsp turmeric
1tsp cumin seeds
1tsp coriander seeds
1 tsp shrimp paste

Cook the veggies for a couple of minutes in boiling water and set to one side (this way you can pop them in with the fish at the end and as they are part cooked will be ready when the fish is).
To make the paste simply blitz everything together until a smooth paste forms.
Cook the paste for a few minutes in 1tbsp coconut oil until fragrant and sizzling. Add in the fish sauce, tamarind water, lime juice, palm sugar and check the seasoning. If you feel something isnt balanced (too sweet or sour, then balance by adding extra acidity – lime or extra sugar to balance a sour taste). Stir through. Add the vegetables and fish (if you are using a different protein add this now too) – cook through, fish should take 8 minutes or so, chicken will take 10 minutes.
Dish out with brown rice and sprinkle with fresh coriander.

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