Jungle Curry
Flavorful, spicy, hearty, filling, and healthy. (which of those don't belong here)
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
Tried this recipe?Let us know how it was!