Jungle curry, a vegan recipe inspired by the Hills of Northern Thailand


This very spicy curry is made with vegetable stock and not with coconut cream, as coconuts do not belong to Thai Highlands. It contributes to give this curry its distinctive taste.

This recipe will serve 4 persons.

To prepare your jungle curry paste, you'll need to pound (or blend) 8-10 dried long red chilies (soak them first in hot water for about 10 mn), 0.5 teaspoon salt, 0.5 teaspoon black peppercorns, 2 stalks of lemongrass, 2,5 cm galangal, 1 teaspoon kaffir lime rind, 4 garlic cloves, 3 small shallots and 3 coriander roots.

Then you'll need 500 g of vegetables :

250 g hard vegetables such as pumpkin and taro root, peeled and sliced

250 g of soft vegetables such as mushrooms and baby corn, cut in half

1 liter of vegetable stock

1,5 tablespoon light soy sauce

1 teaspoon sugar

50 g of fingerroot (also called lesser ginger, lesser galangal or chinese ginger), finely shredded

20-25 dried goji berries

1 handful of basil leaves or coriander leaves, to garnish

In a large saucepan, bring the stock to the boil, then add the curry paste and goji berries and cook over medium heat for 2 minutes. Add the hard vegetables, cook for 8 mn, then the soft vegetables and cook for 4 more mn. Lower the heat and add sugar, fingerroot, and soy sauce. Cook for 2 more minutes, stirring occasionally.

Remove from heat, garnish with coriander or basil leaves, serve with brown rice and enjoy a healthy and tasty meal.

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