Jungle curry, a recipe from the hills of northern Thailand


Vegan jungle curry with vegetables, holy basil and fresh green peppercorns

The jungle curry, native to northern Thailand, is unlike any other. The combination of spices and herbs that make it up is unique.

Serves 2.


Curry paste:

3 dried cayenne peppers, stems and seeds removed

½ teaspoon coriander seeds

½ teaspoon white peppercorn

10 g lemongrass, chopped

5 g galangal, chopped

5 g garlic

5 g shallot

1 coriander root

10 g finger root (pictured below)

1 teaspoon salted soybeans


Rehydrate the peppers in hot water for about 5 minutes. Then drain and pound with the coriander seeds and peppercorns. Add the rest of the ingredients little by little until you obtain a smooth paste. You should no longer be able to distinguish the ingredients from each other.