Pork jungle curry

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

  • 30 mins cooking
  • Serves 4
  • Print


Pork jungle curry
  • 2 tablespoon peanut oil
  • 1/4 cup (75g) red curry paste
  • 750 gram pork fillet, sliced thinly
  • 1/3 cup firmly packed fresh thai basil leaves
  • 40 gram pickled ka chai, sliced thinly
  • 150 gram thai eggplants, chopped coarsely
  • 1 carrot (150g), sliced thinly
  • 100 gram snake beans, chopped coarsely
  • 227 gram can bamboo shoots, rinsed, drained
  • 2 x 5cm stems pickled green peppercorns (10g)
  • 2 fresh kaffir lime leaves, torn
  • 1 litre vegetable stock
  • 4 fresh red thai chillies, chopped coarsely


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.

More From Women's Weekly Food