Jungle Curry

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Total Time
35mins
Prep
25 mins
Cook
10 mins

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.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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!

4 5

this was a very yummy curry, I added about 500 grams of lean beef, and plenty of vegies, I also used the crushed garlic , ginger, lemon grass that comes in the jars so was very quick to prepare will make again , thanks for the reciepe