Jungle Curry

READY IN: 35mins
Recipe by PalatablePastime

This is a nicely spiced vegan curry that one can easily add bean curd or slices of meat or seafood to if they wished. They call this jungle curry because it has no coconut milk, and no coconuts grow in the jungles of northern Thailand. Not every curry needs coconut milk, and this is even great for those on a heart-healthy diet.

Top Review by Karen Elizabeth

Oh my goodness, we loved this :D I didn't have broccoli, so substituted zucchini, which seemed to work well. I wasn't sure if the sugar quantities quoted are correct, or just doubled up, so I compromised and put in 3 tsps, which was fine! Otherwise, I stuck to recipe, and we very much enjoyed a healthy and flavourful supper, quicly prepared and served over noodles. I halved the quantities, since it was just DH and I, and still had enough over for my lunch today, yum, looking forward to that treat! Thanks, Sue!

Ingredients Nutrition


  1. Prepare curry paste by mixing in a food processor or blender.
  2. Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
  3. Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
  4. Add stock, soy sauce, lime leaves, sugar, and salt.
  5. Cook until vegetables are done to your liking.
  6. Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.

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