RogueChef Curry

Whilst shopping for the upcoming winter storm, I visited a “European-Style” grocery store. The fresh vegetable selection was interesting, the rest of the store was less so.

As such, I have a wealth of fresh veggies to create a vegetable-based meal. The request from a higher power was for a curry. My first thought was a Thai Jungle Curry. Lots of veggies, a nice gravy, and maybe serve over rice.

Traditionally a Jungle curry does not include coconut milk, but I will include that for the extra richness and mouthfeel. To keep this as a more wet curry, I’ll add in some broth to stretch.

As a protein, I’ll use a block of tofu, pressed, cubed, and fried crisp, adding texture to the overall dish.

From Wikipedia:

Kaeng pa (Thai: แกงป่า, pronounced [kɛ̄ːŋ pàː], lit. ‘forest curry’ or ‘jungle curry’) is a variety of Thai curry from the forested areas of Thailand. Unlike many other Thai curries, traditional kaeng pa usually contains no coconut milk, as coconuts are not naturally found in the rainforests in the northern part of the country. This quality makes it more suitable for people on low saturated fat diets. There are, however, variants that do include coconut.

Kaeng pa is a highly spicy and watery curry that has a distinctive full taste. Ingredients usually include: kaffir lime peel and leaves, lemongrass, green pepper corns, galangal, garlic, pea eggplant and chilli. It was originally prepared with wild boar, but is now more commonly prepared with pork or chicken.

Jungle Curry

Flavorful, spicy, hearty, filling, and healthy. (which of those don’t belong here)
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soup
Cuisine Thai
Servings 4 People
Calories 407 kcal

Ingredients
  

  • 2-3 tbsp Thai Red Curry paste Yeah, store bought
  • 2 small Zucchnini diced to 1/2″
  • 1 medium Sweet Onion Peeled, diced
  • 1 block Tofu Pressed, cubed, crisped in skillet
  • 8 oz Mixed Mushrooms or Button Washed, dice to 1/2″
  • 4 oz Carrots Washed, dice to 1/2″
  • 1 cup Frozen Peas
  • 1 tbsp Vegetable oil
  • 1 tbsp Minced Garlic
  • 6 ea Red Finger Chili Peppers These are HOT!.. Adjust to taste, Wash and Dice
  • 1 can Coconut Milk
  • 1 inch ginger root Peeled / Grated
  • 1 ea Bell Pepper Wash, diced 1/2, strip rest to 1/4″ x 2″ strips
  • 1 tbsp Dark Soy Sauce Good Stuff
  • 1 Carton Broth Veggie, Mushroom, Chicken, Low Sodium

Instructions
 

Vegetables

  • In a large skillet over medium high heat, add oil, mushrooms, onions. Saute until onions are translucent, and mushrooms are taking color, ~5-6 minutes
  • Add Eggplant, Peppers and Cauliflower, saute until tender, ~5-6 minutes
  • Add peas and sauce and stir to combine / heat through ~2 min

Curry Sauce

  • In a medium skillet over medium high heat, add curry paste and saute until the oil start to separate
  • Add minced garlic, ginger root and saute until fragrant, ~ 60-90 sec
  • Shake coconut milk, and add to curry paste mixture, along with broth, Soy Sauce, simmer to thicken, ~3-5 minutes

Notes

A normal Northern Thai “Jungle Curry” does not use coconut milk.  Some variations do, and I have added this for the taste and mouth feel
I serve this with basmati rice, passing additional hot peppers, Soy Sauce, Sambal, and yogurt.
Note this does come together quickly, so have everything prepped and ready

Nutrition

Calories: 407kcalCarbohydrates: 26gProtein: 16gFat: 29gSaturated Fat: 22gSodium: 302mgPotassium: 698mgFiber: 6gSugar: 10gVitamin A: 6221IUVitamin C: 27mgCalcium: 196mgIron: 6mg
Keyword Curry, Vegetable
Tried this recipe?Let us know how it was!

  Filed under: Asian, Quick, Thai, Vegetarian

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