Jungle Curry

Name: Jungle Curry
Total time: 28 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup water; 3 tbsp red curry paste; 3 slice galangal, sliced 1/4 inch thick; 1 tsp rhizome (fingerroot), optional; 1 lb pork, thinly sliced; 2 tbsp fish sauce; 1 tsp sugar; 0.5 cup canned bamboo shoot; 0.5 cup canned baby corn; 0.5 cup canned straw mushroom; 9 piece string beans, cut into 2-inch lengths; 6 leaf kaffir lime leaves; 15 leaf basil leaves

A fiery Thai jungle curry made with no coconut milk — thinly sliced pork simmered with red curry paste, galangal and crunchy vegetables for a light, spicy dish.

28 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

135

Calories

Protein

30g

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients13 items

Produce

🫚galangal, sliced 1/4 inch thick3 slice

🫛string beans, cut into 2-inch lengths9 piece

🌿kaffir lime leaves6 leaf

🌿basil leaves15 leaf

Meat

🐖pork, thinly sliced1 lb

Pantry

🍛red curry paste3 tbsp

🐟fish sauce2 tbsp

🍬sugar1 tsp

🎋canned bamboo shoot½ cup

🌽canned baby corn½ cup

🍄canned straw mushroom½ cup

Spices

🫚rhizome (fingerroot), optional1 tsp

Beverages

💧water1 cup

Instructions

1
Heat a wok over high heat.
2
Add the water, red curry paste, galangal, and rhizome (if using — optional, but it enhances the flavor). Stir to combine.
3
Bring the mixture to a boil.
4
Add the pork and let it cook for 1 minute.
1:00 timer
5
Add the fish sauce and sugar, stirring to combine.
6
Gently transfer the bamboo shoots, baby corn, straw mushrooms, string beans, and kaffir leaves into the wok, stirring to mix.
7
Cover the wok and bring it back to a boil.
8
Reduce the heat to medium and let it cook for 5 to 6 minutes.
6:00 timer
9
Add the basil leaves and give it a quick stir.
10
Cook for another 2 minutes.
2:00 timer
11
Serve hot with steamed rice.

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CuisineThai