A spicy curry that originates from northern Thailand. Jungle curry is unusual for a Thai curry because it doesn’t contain coconut milk.
To make the paste, dry fry the coriander seeds, cumin seeds and peppercorns over medium heat for 4 - 5 minutes in a frypan or wok. Grind the spices into a powder using a spice grinder, blender or mortar and pestle.
Heat oil in a saucepan, then add remaining paste ingredients and cook until softened.
Transfer the mixture to a blender, add a little water and whiz until the mixture forms a smooth paste. Add the ground dry spices.
Return the paste to the saucepan, add the stock, palm sugar and fish sauce. Bring to the boil, then reduce heat and simmer for approximately 10 minutes. Adjust sugar and fish sauce to your taste.
Add the prawns, baby corn and pea-eggplants. Continue to simmer until the prawns and vegetables are cooked through.
Serve the curry garnished with coriander, basil, lime leaves and crispy fried shallots.
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