Try this recipe for the popular South East Asian curry using fresh flavours and quality ingredients served with a delicious coconut rice.


  • For the jungle curry paste

  • 4 birds eye red chillies

  • 2 lemongrass stalks, white part only

  • 4 shallots, peeled

  • 2-3 cm piece of galangal

  • 4 cloves of garlic, peeled

  • 1/2-1 tsp shrimp paste

  • 2 lime leaves, shredded

  • 1 tsp green peppercorns in brine

  • For the curry

  • 1 tbsp vegetable oil

  • 600g wild boar, cut into strips

  • 1/2 red pepper, cut into strips

  • 75g bamboo shoot strips, tinned

  • 16 pea aubergines or 4-6 small aubergines, quartered

  • 6 baby corn, halved lengthways

  • 75g thin green beans

  • 1 tsp fish sauce

  • 1/2 tsp palm sugar

  • 300ml chicken stock

  • 2 lime leaves, torn

  • Handful Thai basil leaves

  • 50g roasted, unsalted peanuts, chopped

  • For the rice

  • 225g Thai jasmine rice

  • Pinch of salt

  • 300ml coconut milk, reduced fat


  • 1.

    To make the paste, roughly chop the chillies, lemongrass, shallots, galangal and garlic. Place in a food processor with the shrimp paste, lime leaves, peppercorns and 2 tbsp water. Blend to a paste.

  • 2.

    Toast the peanuts in a dry pan until browned.

  • 3.

    Heat a wok with the oil and add 2 tbsp of the paste cooking until fragrant. Add the wild boar and red pepper and stir-fry until the meat is just cooked through. Remove with a slotted spoon and keep warm. Add the bamboo shoots, aubergine, baby corn, green beans, fish sauce, palm sugar, chicken stock and lime leaves.

  • 4.

    Bring to a simmer and cook for a few minutes until the vegetables are cooked through. Return the meat to the wok, stir in the basil and serve with the stick coconut rice with the peanuts sprinkled over.

  • 5.

    Wash the rice in plenty of cold water by shaking it in a sieve under a cold running tap for a few minutes. This will get rid of any excess starch, which can make the rice stodgy.

  • 6.

    Put the rice in a small-medium saucepan. Add the coconut milk and a pinch of salt. Place over a medium heat, bring to the boil and cover immediately with a tight-fitting lid. Turn the heat to low and leave to cook for 10 minutes without lifting the lid at all.

  • 7.

    After 10 minutes, turn off the heat, but you must keep the lid firmly in place because the rice will carry on cooking. Leave for 5 minutes before removing the lid (though it can stay hot for up to 20 minutes if you leave the lid on).

  • 8.

    Fluff up the rice with a fork. All of the coconut milk will be completely absorbed and your rice should be wonderfully light and fluffy, and full of coconut flavour.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1353kj
  • Fat Total 36g
  • Saturated Fat 17g
  • Protein 70g
  • Carbohydrate 213g
  • Sugar 91g
  • Sodium 387mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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