Wild Jungle Curry with Pork & Forest Vegetables
A bold, brothy curry with no coconut milk to soften the blow -- just pure, unfiltered chile-herb intensity simmered with pork, green peppercorns, Thai eggplant, and whatever wild vegetables you can find. This rustic curry from the Thai countryside is fiery, aromatic, and refreshingly light compared to its coconut-based cousins.
Ingredients
- 1 lb pork shoulder, thinly sliced against the grain
- 3 tablespoons jungle curry paste (or red curry paste as substitute)
- 2 cups chicken broth or pork stock
- 1 cup Thai eggplant, quartered
+ 12 more ingredients
Instructions
Heat the oil in a large saucepan or wok over medium-high heat. Add the curry paste and stir-fry for 2 minutes until darkened and highly aromatic. The paste should sizzle aggressively in the oil.
Add the sliced pork and stir to coat in the paste. Cook for 2-3 minutes until the outside of the meat is no longer pink.
Pour in the chicken broth. Add the lemongrass, galangal, and kaffir lime leaves. Bring to a boil, then reduce to a strong simmer.
Add the Thai eggplant, bamboo shoots, and green beans. Simmer for 10 minutes until the vegetables are tender and the pork is cooked through.
Add the green peppercorns, bruised chiles, fish sauce, and sugar. Simmer for another 3 minutes. The broth should taste intensely herbal, savory, and fiercely spicy.
Add the fingerroot if using. Taste and adjust seasoning -- jungle curry should be saltier and spicier than green curry since there is no coconut milk to balance it.
Remove from heat and fold in the Thai basil leaves. Serve immediately in deep bowls over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI