Another popular Thai Curry, Jungle Curry that is a healthier curry alternative without coconut milk.Add peas eggplant, Thai eggplant and any meats you love.
Today, I’m making Chicken Jungle Curry with Thai Eggplant and peas Eggplant. When I passed by Thai grocery store last weekend, I saw this beautiful small Thai eggplant and their small peas eggplant. I couldn’t help myself buying it. Therefore, I decided to make Jungle curry with this amazing variety of eggplants.
If you don’t know Jungle curry, Don’t worry, you are not alone. Well, I didn’t know jungle curry as well before as Thai is only known with its Red or Green Curry. I love both red and green curry as well. Jungle curry is also another type of Thai curry that is less fancier compare to Red and Green Curry. Apparently, it is really popular in Thai as common people’s curry.
This Jungle Curry is the most simple Thai curry that people usually eat in Jungle when they go hunting. In Jungle, with minimum amount of ingredients they could find, they make a simple curry with their home-packed paste and water and any veggies and meat they could hunt. Therefore, they named it Jungle Curry.
What I love from Jungle Curry is that it doesn’t contains any coconut milk at all. Well, you don’t get that creaminess like Red or Green Curry, but the flavour from the soup, is amazing. After eating so much curry, sometimes, I feel really sick with the creaminess from coconut milk. I try to cook with less coconut milk when possible, and still get the flavour from the curry.
That’s why, during the winter season, I would cook mostly Indian curry because it doesn’t contain any coconut milk at all. Malaysian, Indonesian, and Thai curry contains so much coconut milk. It won’t be healthy to eat it in daily basis. But, it’s just too hard for me to resist Indonesian rendang. I won’t mind how much coconut milk in there, as long as I could eat rendang with nasi lemak.
Anyways, this Jungle Curry is pretty simple to make. The important part is in the paste. All of the aromas in the curry will come from the paste. For this Jungle Curry, I use the same Thai Red paste that I made from Red curry. You could customise this Jungle curry by adding any proteins you like, or even making it vegetarian by only adding vegetables.
Here’s the ingredients to make Jungle Curry:
- 2.5 tablespoon red curry paste
- 3 garlics
- 1 teaspoon minced ginger
- 2.5 cup water
- 500g chicken thigh, sliced
- 500g mixed vegetables (Thai eggplant, Peas Eggplant, and Beans)
- 4 tablespoon fish sauce
- salt to taste
Heat oil in a pan, and fry red curry paste along with garlics and minced ginger for 3 to 5 minutes or until flavoursome. Be careful not to burn the curry paste.
Add water and bring to boil.
Once water has boiled, reduce the heat to medium high and add chicken thigh. Cook for 10 minutes until chicken is almost cooked.
Add mixed vegetables and cook for another 10 to 15 minutes until vegetables and chicken are cooked through.
Add fish sauce and salt to season.
Serve warm with rice.
- 2.5 tablespoon red curry paste
- 3 garlics
- 1 teaspoon minced ginger
- 2.5 cup water
- 500g chicken thigh, sliced
- 500g mixed vegetables (Thai eggplant, Peas Eggplant, and Beans)
- 4 tablespoon fish sauce
- salt to taste
- Heat oil in a pan, and fry red curry paste along with garlics and minced ginger for 3 to 5 minutes or until flavoursome. Be careful not to burn the curry paste.
- Add water and bring to boil.
- Once water has boiled, reduce the heat to medium high and add chicken thigh. Cook for 10 minutes until chicken is almost cooked.
- Add mixed vegetables and cook for another 10 to 15 minutes until vegetables and chicken are cooked through.
- Add fish sauce and salt to season.
- Serve warm with rice.