Quick & Easy

Pork jungle curry

Like many curries from northern Thailand, this jungle curry contains no coconut milk, as there are no coconuts in the highlands.
pork jungle curry



1.Place oil and curry paste in large saucepan; stir over heat until fragrant.
2.Add pork; cook, stirring, about 5 minutes or until browned all over.
3.Reserve about four large whole basil leaves for garnish. Add remaining basil leaves, ka chai, eggplant, carrot, beans, bamboo shoots, peppercorns, lime leaves and stock to pan; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender. Stir in chilli.
4. Place curry in serving bowl; sprinkle with reserved thai basil leaves.

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