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    Jungle curry

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    Jungle curry

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes to 40 minutes

    Serves: 2


    For the curry paste:
    1¼ tsp Shrimp paste:
    3 garlic cloves, peeled and roughly chopped
    1 large shallot, peeled and roughly chopped
    20g fresh ginger, peeled and roughly chopped
    2 red chillies, roughly chopped
    ½ tbsp tumeric
    2 tbsp vegetable oil
    1 tbsp fish sauce

    For the curry:
    1 tbsp vegetable oil
    Curry paste (as above)
    3 chicken thighs, bones and skin removed, cut into chunks
    2 tsp fish sauce
    ½ tbsp palm sugar
    2 tbsp Shaoxing wine
    1 star anise
    1 stick lemongrass, bruised
    3 lime leaves
    100g green beans, cut in half
    60g mangetout
    100g beansprouts
    1 pak choi, roughly chopped

    To serve:
    200g Thai sticky rice
    2 limes, cut into wedges
    3 sprigs Thai basil, leaves picked
    4 sprigs of mint, leaves picked
    1 Thai red chilli, sliced 


    For the curry paste:

    1. Place a saucepan over a medium heat. Cut a 4cm x 4cm square of tin foil. Place the shrimp paste onto the centre of the foil and place into the pan. The paste will take 1 minute to become fragrant, at this point remove the foil package from the pan and place to one side.

    2. Place the shrimp paste and all the other ingredients for the curry paste into a small food processor and blitz until smooth. Transfer to a bowl and set aside.

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    For the curry:

    1. Place a saucepan or wok over a medium heat; add the oil to the pan. When the oil is hot add the curry paste and cook gently for 4-5 minutes.

    2. Next add the chicken to the pan. Stir-fry for 2 minutes coating it in the paste. Next pour in the fish sauce, palm sugar and Shaoxing wine. Allow this all to come up to a simmer and cook for 1 minute. Next pour in 500ml water and bring to the boil. Add the star anise, lemongrass and lime leaves. Reduce the heat to a gentle simmer and continue cooking for 10 minutes.

    3. Now add the green beans, mange tout and pak choi and stir through the sauce. Taste the sauce and adjust the seasoning if necessary by adding more fish sauce.

    4. Finally serve the curry in large bowls with Thai sticky rice. Garnish each bowl with the fresh herbs, Thai chilli and lime juice. 


    Recipe from the Waitrose & Partners Cookery School. Click here to find out more.


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