Jungle Curry Food
JUNGLE CURRY
This is a nicely spiced vegan curry that one can easily add bean curd or slices of meat or seafood to if they wished. They call this jungle curry because it has no coconut milk, and no coconuts grow in the jungles of northern Thailand. Not every curry needs coconut milk, and this is even great for those on a heart-healthy diet.
Provided by PalatablePastime
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare curry paste by mixing in a food processor or blender.
- Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
- Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
- Add stock, soy sauce, lime leaves, sugar, and salt.
- Cook until vegetables are done to your liking.
- Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.
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- Heat a frying pan over a medium–high heat. When hot, place the duck breasts skin-side down and fry for about 5 minutes. Flip the breasts over and cook for another 2 minutes. The duck should still be nice and pink in the centre.
- Heat the oil in a large pan or wok over a medium–high heat. When visibly hot, stir in the curry paste and fry for about 30 seconds until really fragrant.
- Stir in the stock or water and bring to a rolling simmer. Add the sliced duck and let it cook in the stock for about 5 minutes or until cooked through.
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- Heat up a wok and add in the water, red curry paste, galanga and rhizome (optional). Stir to combine until boiling.
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