Thai Jungle Curry, also known as “Gaeng Pa” in Thai, is a bold and spicy curry that is perfect for those who love a bit of heat in their meals, and is perfect for those who love bold and exotic flavors. This recipe is easy to follow and can be made in under an hour, making it a great option for a weeknight dinner. In this post, we will walk you through the process of making this delicious dish, including instructions for making it in an instant pot for those who prefer a quicker option.
Thai Jungle Curry Recipe
Made with a mix of fresh herbs, spices, and vegetables, this curry is a hearty and flavorful dish that will transport your taste buds straight to Thailand.
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Equipment
- Instant Pot Optional
- Wooden Spoon Or
- Spatula Optional
Ingredients
- 1 lb Boneless Chicken Breast Cut Into Bite-Sized Pieces, Or
- Beef Optional
- 2 tbsp Jungle Curry Paste
- 1 can Coconut Milk 14 Oz
- 1 cup Chicken Broth Or
- Beef Broth Optional
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- Brown Sugar Optional
- 1 cup Bamboo Shoots
- 1 cup Baby Corn
- 1 cup Green Beans Trimmed And Halved
- 1 cup Thai Basil Leaves
- 1 cup Fresh Cilantro Leaves
- 1 tbsp Vegetable Oil
- Salt To Taste
- Rice Steamed, To Serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the jungle curry paste and stir until fragrant, about 1 minute.
- Add the chicken or beef and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or beef broth, fish sauce, and palm sugar. Stir until well combined.
- Add the bamboo shoots, baby corn, and green beans. Let simmer for 20-25 minutes, or until the vegetables are tender.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the jungle curry paste. Stir until fragrant, about 1 minute.
- Add the chicken or beef and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or beef broth, fish sauce, and palm sugar. Stir until well combined.
- Add the bamboo shoots, baby corn, and green beans. Close the lid and set the instant pot to manual high pressure for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Nutrition
Serving: 0.25recipeCalories: 280kcalCarbohydrates: 13gProtein: 22gFat: 18gSaturated Fat: 14gCholesterol: 73mgSodium: 1025mgFiber: 3gSugar: 5g
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Nutrition Facts
Thai Jungle Curry Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
280
% Daily Value*
Fat
18
g
28
%
Saturated Fat
14
g
88
%
Cholesterol
73
mg
24
%
Sodium
1025
mg
45
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
