Jungle Curry

Flavorful, spicy, hearty, filling, and healthy. (which of those don't belong here)

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 People

Course: Main Course, Soup

Cuisine: Thai

Calories: 407

Ingredients Method Nutrition Notes

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

Method

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

Nutrition

Calories: 407kcalCarbohydrates: 26gProtein: 16gFat: 29gSaturated Fat: 22gSodium: 302mgPotassium: 698mgFiber: 6gSugar: 10gVitamin A: 6221IUVitamin C: 27mgCalcium: 196mgIron: 6mg

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

Tried this recipe?