Jungle Curry Recipe
🕒 Total Time: 35 minutes
🥘 Category: Curries
🔪 Cuisine: Thai
🍲 Keywords: Corn, Peppers, Vegetable, Thai, Asian, Vegan, Spicy, < 60 Mins, Stir Fry, Small Appliance
Description:
Indulge in the flavors of Thailand with this vibrant and aromatic Jungle Curry. This recipe, true to its name, is inspired by the lush jungles of northern Thailand, where coconut milk is not a common ingredient. Bursting with spices and loaded with fresh vegetables, this vegan-friendly curry is perfect for those seeking a heart-healthy meal.
Ingredients:
- 4 serrano chilies
- 4 garlic cloves
- 2 lemongrass stalks
- 2-inch galangal root
- 1 red onion
- 1/2 tsp salt
- 2 tsp ground coriander
- 4 red bell peppers
- 5 oz fresh green beans
- 2 cups broccoli florets
- 8 tbsp dark soy sauce
- 8 kaffir lime leaves
- 2 tbsp palm sugar
- 1 1/2 tbsp brown sugar
- 1/4 tsp salt
- 3-4 fresh cilantro sprigs
- 1-2 serrano chilies (sliced, for garnish)
- Steamed rice, for serving
Instructions:
-
Prepare Curry Paste:
- In a food processor or blender, combine serrano chilies, garlic cloves, lemongrass, galangal, red onion, salt, and ground coriander. Blend until a smooth paste forms.
-
Cook Curry:
- Heat oil in a wok or deep skillet over medium heat. Add the prepared curry paste and cook until fragrant, about 2-3 minutes.
-
Add Vegetables:
- Add red bell peppers, fresh green beans, and broccoli florets to the wok, coating them thoroughly with the curry paste. Stir-fry for 5-6 minutes, or until the vegetables are almost crisp-tender.
-
Season:
- Pour in the vegetable stock, dark soy sauce, kaffir lime leaves, palm sugar, brown sugar, and salt. Stir well to combine.
-
Simmer:
- Allow the curry to simmer for another 5-7 minutes, or until the vegetables are cooked to your liking and the flavors have melded together beautifully.
-
Serve:
- Garnish the curry with fresh cilantro sprigs and sliced serrano chilies. Serve hot over steamed rice or noodles for a delightful and wholesome meal experience.
Nutritional Information (Per Serving):
- Calories: 322.4
- Total Fat: 15.7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 949.7mg
- Total Carbohydrates: 41.2g
- Dietary Fiber: 13.7g
- Sugars: 14.9g
- Protein: 14.5g
Recipe Notes:
- Feel free to customize this jungle curry by adding tofu, slices of meat, or seafood for an extra protein boost.
- Adjust the spiciness level according to your preference by increasing or decreasing the amount of chili peppers used in the curry paste.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
