Jungle Curry Recipe

Name: Jungle Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 250 ml water; 50 g red chili paste; 3 galangal, slices; 400 g chicken, sliced; 2 tablespoons fish sauce; 1/2 teaspoon sugar; 150 g bamboo shoots; 6 -7 baby corn husks; 5 straw mushrooms, halved; 3 yardlong beans, cut into 50mm lengths; 6 kaffir lime leaves; 4 fresh red chilies; 10 basil leaves

Servings: persons

250 ml water
50 g red chili paste
3 galangal, slices
400 g chicken, sliced
2 tablespoons fish sauce
1/2 teaspoon sugar
150 g bamboo shoots
6 -7 baby corn husks
5 straw mushrooms, halved
3 yardlong beans, cut into 50mm lengths
6 kaffir lime leaves
4 fresh red chilies
10 basil leaves

1
Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil.
2
Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes.
3
Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes.
4
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 ml water, 50 g red chili paste, 3 galangal, slices, 400 g chicken, sliced, and more.

Yes, Jungle Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jungle Curry

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