Jungle Curry

Jungle Curry Recipe: Authentic Vegetarian Thai Dish

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Jungle Curry is a spicy and flavorful Thai curry dish that is packed with a variety of fresh vegetables and aromatic herbs. This dish is perfect for those who love a bit of heat in their meals and enjoy the bold flavors of Thai cuisine.

History

Jungle Curry is a traditional Thai dish that originated in the rural regions of Thailand. It is believed to have been created by villagers who used whatever ingredients they had on hand to create a hearty and satisfying meal. The name "Jungle Curry" comes from the fact that this dish is typically made with ingredients that are readily available in the jungle, such as fresh vegetables and herbs.

Ingredients

Curry paste

4 fresh Thai red chile peppers or serrano chilies
4 cloves of garlic
2 stalks of lemongrass, sliced thin (white part only)
2 inches of fresh galangal, peeled and chopped (ginger may also be used)
1 red onion, coarsely chopped
0.5 tsp of salt
2 tsp of ground coriander

Curry

4 tbsp of vegetable oil
5 oz (142 g) of baby sweet corn cobs, split lengthwise
2 red bell peppers, thinly sliced
8 oz (227 g) of fresh green beans, halved
8 oz (227 g) of fresh button mushrooms, halved
2 small broccoli, cut into florets
1.5 cups of vegetable stock
1 tbsp of dark soy sauce
4 kaffir lime leaves, thinly sliced
2 tsp of vegan brown sugar or brown sugar
0.5-1 tsp of salt (to taste)
0.25 cup of chopped fresh cilantro (for garnish)
3-4 fresh Thai red chile peppers or serrano chilies, sliced into rings (for garnish)
steamed rice or cooked noodles

How to prepare

Prepare the curry paste by mixing it in a food processor or blender.
Heat the oil in a wok or deep skillet and add the curry paste, cooking until it becomes fragrant.
Add the vegetables, making sure to coat them thoroughly with the curry paste, and cook until they are almost crisp-tender.
Add the stock, soy sauce, lime leaves, sugar, and salt.
Continue cooking until the vegetables are done to your liking.
Serve the dish garnished with cilantro and sliced chiles, over steamed rice or noodles.

Variations

You can add protein such as tofu, chicken, or shrimp to make the curry more filling and satisfying.
For a different flavor profile, you can add coconut milk to the curry to make it creamier and milder in spice.

Cooking Tips & Tricks

To make the curry paste, be sure to blend the ingredients until they form a smooth paste to ensure that the flavors are well incorporated.

- When cooking the vegetables, be sure to cook them until they are almost crisp-tender to retain their texture and flavor.

- Adjust the amount of red chilies in the curry paste to suit your spice preference. You can add more or less depending on how spicy you like your curry.

Serving Suggestions

Jungle Curry is best served over steamed rice or noodles for a complete and satisfying meal. You can also serve it with a side of fresh cucumber salad or pickled vegetables to balance out the spiciness of the curry.

Cooking Techniques

Be sure to cook the curry paste until it becomes fragrant to release the flavors of the herbs and spices.

- When adding the vegetables, cook them over high heat to retain their crispness and vibrant colors.

Ingredient Substitutions

If you can't find fresh Thai red chilies, you can use dried red chilies or chili flakes as a substitute.

- Lemongrass can be substituted with lemon zest for a similar citrusy flavor.

Make Ahead Tips

You can prepare the curry paste ahead of time and store it in an airtight container in the refrigerator for up to a week.

- You can also chop the vegetables in advance and store them in the refrigerator until ready to use.

Presentation Ideas

Garnish the curry with fresh cilantro and sliced red chilies for a pop of color and added flavor. - Serve the curry in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Jungle Curry pairs well with a crisp and refreshing white wine, such as a Sauvignon Blanc or Riesling.

- You can also serve it with a cold beer or a glass of iced tea for a more casual dining experience.

Storage and Reheating Instructions

Leftover Jungle Curry can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, simply place the curry in a saucepan over medium heat and cook until heated through. You may need to add a bit of water or vegetable stock to thin out the curry if it has thickened.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 6g

- Sugars: 10g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 25%

- Vitamin C: 150%

- Calcium: 6%

- Iron: 10%

Alergens

This recipe may contain soy and gluten allergens.

Summary

Jungle Curry is a nutritious dish that is rich in vitamins and minerals, and provides a good balance of carbohydrates, fats, and proteins.

Summary

Jungle Curry is a delicious and spicy Thai curry dish that is packed with fresh vegetables and aromatic herbs. This dish is perfect for those who enjoy bold flavors and a bit of heat in their meals. Serve it over steamed rice or noodles for a complete and satisfying meal that is sure to impress your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a hot summer day, and I was visiting a small village deep in the heart of the jungle. I had heard rumors of a legendary curry that was said to be the most delicious and exotic dish in the region. As soon as I laid eyes on the colorful array of ingredients laid out before me, I knew that I had to learn how to make it.

I approached the village elder, a wise old woman with a twinkle in her eye and a mischievous smile on her face. She welcomed me into her humble home and began to teach me the secrets of making jungle curry. The ingredients were unlike anything I had ever seen before - fragrant lemongrass, fiery bird's eye chilies, pungent shrimp paste, and exotic galangal. As I watched her deftly chop and mix the ingredients together, I could feel the magic in the air.

The elder explained to me that jungle curry was a dish that had been passed down through generations in her family. It was a recipe that had been honed and perfected over the years, with each generation adding their own twist to it. She told me stories of how her ancestors had discovered the unique combination of ingredients while foraging in the jungle, and how they had shared it with the rest of the village.

As the curry simmered on the stove, filling the air with its heady aroma, the elder told me that the secret to a truly great jungle curry was patience and love. She explained that each ingredient had to be added at just the right moment, and that the curry needed time to develop its complex flavors. She told me that cooking was not just about following a recipe, but about infusing the dish with your own spirit and energy.

I watched as the elder stirred the curry with a wooden spoon, her hands moving with grace and precision. The steam rising from the pot carried the scents of the jungle - earthy and spicy, with a hint of sweetness. I could feel the energy of the jungle coursing through me, filling me with a sense of wonder and excitement.

Finally, the curry was ready. The elder ladled it into bowls and handed me a spoon. I took a tentative bite, and my taste buds exploded with flavor. The curry was spicy and tangy, with a depth of flavor that I had never experienced before. It was a taste of the jungle itself - wild and untamed, yet comforting and familiar.

As I savored each mouthful, I felt a deep connection to the elder and to the jungle itself. I realized that cooking was not just about feeding the body, but about nourishing the soul. The jungle curry had brought me closer to the land and to the people who had lived there for generations. It was a dish that contained the wisdom and history of an entire community, passed down through the ages.

I thanked the elder for her generosity and wisdom, and promised to carry on the tradition of jungle curry in my own kitchen. As I left the village and returned to my own home, I knew that I had been touched by something truly magical. The jungle curry had opened my eyes to the beauty and richness of the world around me, and had inspired me to seek out new flavors and experiences.

And so, whenever I make jungle curry in my own kitchen, I think back to that hot summer day in the village deep in the heart of the jungle. I remember the wise old woman with the twinkle in her eye, and the taste of the curry that had changed my life forever. And I am grateful for the gift of cooking, and for the endless possibilities that it holds.