Jungle Curry


Jungle Curry
Servings: 4


1 Tbsp vegetable oil
2-3 Tbsp jungle curry paste
2 cups water
1 large eggplant, diced
2 carrots, peeled and sliced
250g green beans, sliced
2 cups sliced Asian greens or baby spinach leaves
4 cups cooked rice
fresh basil leaves for garnish
chopped chilli for garnish

Recipe by: Pip Duncan
Publication: vegetables.co.nz (Mar 2011)
Recipe ID: 100730


Jungle curry is called Gaeng Pah in Thailand and unlike many curries it does not contain coconut milk. Sliced carrots and onions can be added to this great tasting curry.


Heat oil in a heavy based saucepan. Add jungle curry paste and stir fry for 1-2 minutes.  Add water and bring to the boil.

Add eggplant, carrots and beans and simmer until cooked.

Add Asian greens and stir through.

Serve with rice, garnished with basil leaves and chopped chilli.



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