Jungle Curry is a spicy curry that's loaded with a medley of aromatics like fingerroot rhizome, young green peppercorn, and holy basil. It's also water based and does not contain any coconut milk like many other Thai curries. There are several reasons why it's called Jungle Curry. One being that it contains a diverse variety of herbs, spices, and vegetables, resembling a "jungle." The other reason is that the flavor of this curry is robust enough to mellow out the gaminess of different kinds of proteins found in a jungle. I prefer beef in this curry, but chicken and pork can also be used.
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🌶️ INGREDIENTS
(Adjust flavors to your liking)
*Jungle Curry Paste*
Red Chili - 4 chilis
Rehydrated Dried Jinda Chilis - 5 chilis
Rehydrated Dried Guajillo Chili - 1 chili
White Peppercorn - 1 tsp
Kaffir Lime Peel - 1 tsp
Garlic - 4 cloves
Cilantro Root or Stems - 10 stems or 1/2 tbsp
Galangal - 1 inch knob
Lemongrass - 1 talk (lowerhalf)
Fingerroot Rhizome - 2 tbsp
Shallots - 2 small bulbs
Shrimp Paste - 1 tsp
*Jungle Curry*
Jungle Curry Paste - See Above
Beef - 1/2 lb or 227 (angus sirloin steak tip or underblade is good)
Thai Eggplant - 5 eggplants
Yardlong Beans - 6 beans
Baby Corn - 1/2 cup
Fingerroot Rhizome - 9 roots
Young Green Peppercorn - 5 clusters
Red Chilis - 6 chilis
Holy Basil - 1 large handful
Water - 4 cups
Vegetable Oil - 2.5 tbsp
Salt - 1/2 tsp
Sugar - 1 tsp
Fish Sauce - 3 tbsp
Chicken Flavor - 1 tbsp
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#curry #thaifood #spicy
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