Jungle Curry is a traditional food from native Central Northern Thailand. This food is a one of a kind curry that does not contain coconut milk on it and more watery than the other ordinary curry we known. The absence of the coconut milk on this jungle curry, because it is so hard for the Thailand cook to find out the coconut tree on the region.
Because the jungle curry has no coconut milk on it, it tastes spicier than the curry containing coconut milk. It will be good recommendation for people who love spicy food. The jungle curry traditionally is cooked with wild boar, but recently cooks use pork for the food. If you do not eat pork, you can replace it with chicken.
For curry paste:
- 20 fresh Thai birds’ eye chilies
- 5 dried red big chilies
- 5 dried red chilies (for spicy kind),
- 3-4 shallots,
- 5-6 cloves garlic
- 1 tablespoon chopped galangal
- 1 lemongrass, pale bottom part only, chopped
- 1/2 tablespoon fermented shrimp paste
- 1 teaspoon chopped kaffir lime peel
- 1 coriander root (or substitute with twice the amount of coriander stems)
- 1 teaspoon fresh turmeric (or substitute with dried)
- 1 Thai ginseng (I don’t know how you can substitute this, so just leave it out if you’ve got no choice)
For the curry:
- 1 stalk of kaffir lime leaves
- 2 tablespoon fish sauce
- 2-2 teaspoon sugar (unrefined cane sugar)
- 1 stalk fresh green peppercorns
- 300g chicken, sliced
- 2 handfuls of vegetables (Thai eggplants, pea eggplants, carrots and long beans)
- handful of Thai holy basil leaves
- 1 big red chilli
- 2 tablespoon oil (unrefined palm or coconut oil)
- Blend or pound all the ingredient of the curry paste.
- Pour oil to a pot, and add the curry paste, fry the blended curry paste in low heat until you can feel the aroma of the curry paste.
- Add some water to the pot. Add the chicken and stir it until cooked.
- Up the heat, then add the vegetables, kaffir lime leaves, fish sauce and sugar to be boiled, simmer it, and wait till all of them are cooked. You can add more water to make the gravy of the curry more watery.
- For the finishing you can put red chilli and basil leaves over the curry.