Green Jungle Curry

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I call this jungle curry because that was the name of the recipe I adapted it from in the fantastic “World Food Cafe” cookbook by Chris & Carolyn Caldicott. However, I have made so many changes, including switching the red curry paste to green curry paste, that I make no claim for this resembling a traditional Thai jungle curry! I think traditionally it should: 

  • Be hot and spicy – check; 
  • Not include coconut milk – check; 
  • Contain aubergine – mine doesn’t but you could certainly add it; 
  • Contain wild boar – not interested in that!

You can be really flexible with which vegetables you use depending on what you have available and what you like.  This time I used mushrooms, yellow (or is that orange?) pepper, green beans, spring onions and tenderstem broccoli.

Vegetables for jungle curry

I usually make it just with the vegetables but on this occasion we were craving tofu.  We’d been to our favourite local Thai restaurant a few days before and been very disappointed that they had run out of tofu!!!!  To me this seemed like a BIG FAIL for a Thai restaurant and left their vegetarian options seriously depleted.  We still had a lovely meal but were left with our tofu carvings unsatisfied.  I fried the tofu beforehand and then added it to the curry just before the end.

Fried tofu for jungle curry

I used a 2-serving pot of Blue Dragon’s Thai green curry paste (like the red one I talked about in the Thai Red Curry Noodles post).  I would have preferred a jar of green curry paste because I didn’t really want the coconut that’s in these pots for this recipe but I wasn’t in the right shops to find a vegetarian one.  And it turned out really well.  This does have a good kick though so if you don’t like your food too hot/spicy you might not want to use the whole pot!

Like so many of my recipes this one is really quick and easy.  I serve it with boiled rice but I’m sure it would also work really well with noodles.

Green Jungle Curry
Serves 2
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  1. Vegetable oil
  2. 200g firm tofu (optional)
  3. 1 pot or 2 tbsp Thai green curry paste
  4. 200-300g chopped or sliced vegetables (a selection from peppers, broccoli, baby sweetcorn, mange tout, green beans, spring onions, sugarsnap peas, mushrooms)
  5. 400 ml vegetable stock
  6. 1 tbsp dark soy sauce
  7. 1 dsp brown sugar
To serve
  1. Boiled rice or noodles
  2. Chopped fresh coriander (optional)
  3. Finely sliced fresh chillies (optional)
  1. Cut the tofu into cubes if using and shallow fry in vegetable oil until golden brown on all sides.
  2. Remove to a bowl lined with kitchen paper to absorb any excess oil and put to one side.
  3. Heat 1 tbsp vegetable oil in a large saucepan.
  4. Add the curry paste and fry gently stirring for 1-2 minutes.
  5. Add all the vegetables and mix well while frying for 2 minutes.
  6. Add the vegetable stock, soy sauce and brown sugar and bring to the boil. Simmer for 3-4 minutes.
  7. Add the cooked tofu, bring back to the boil and cook for a further minute
  8. Serve with boiled rice or noodles and coriander and/or finely sliced chillies to garnish.
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