MEDIUM - Arguably the most aromatic of all Thai curries, the combination of herbs, spices and fragrant rhizomes make it a taste sensation. Team it with meat, poultry, fish and vegetables. No coconut milk required.
Thai Jungle Curry
Stir half a jar Thai Jungle Curry Paste into 1/2 cup water and boil for 3 minutes - or fry paste gently in 1 tablespoon oil. Add 500g game, poultry or meat and 200mls water or coconut milk if preferred. Simmer till tender. Add 150g sliced canned bamboo shoot or green beans. Simmer 10 minutes longer. If using seafood instead of meat, add now and cook just until opaque.
Jungle Curry of Pork and Pumpkin
Pumpkin provides an effective colour and flavour contrast in this popular Thai curry. Though not traditionally made with coconut milk, it mellows the herbaceous notes.
Heat 2 tablespoons of oil in a wok and fry half a jar of Charmaine Solomon's Jungle Curry Paste for a minute or two, stirring, until fragrant. Add 750g sliced, lean pork (loin or fillet) and stir-fry for a minute or two to coat with paste. Add 200ml canned coconut milk, stir to combine, then simmer, uncovered, for five minutes. Add 250g cubed pumpkin and continue to cook until pumpkin and pork are tender.
Ingredients - A blend of non GM canola oil, spices, garlic, cane sugar, fresh coriander, limes, kachai, shrimp paste, galangal, green chillies, fish sauce, kaffir limes, fresh ginger, palm sugar, lemongrass, green peppercorns, citric acid.