Arguably the most aromatic of all Thai curries, the combination of herbs, spices and fragrant rhizomes make it a taste sensation. Serve with rice. Medium hot.
Method
Stir half a jar Thai Jungle Curry Paste into 1/2 cup water and boil for 3 minutes or fry gently in 1 tablespoon oil. Add 500g game, poultry or meat and 200mls coconut milk. 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. Serves 4-5 with rice.
Ingredients
A blend of fresh coriander, green peppers, onion, garlic, galangal, ginger, chillies, lemon grass, spices, canola oil, shrimp paste, fish sauce, cane and palm sugars, salt, kachai, kaffir lime, citric acid
