Thai jungle curry

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Get all the ingredients cut and prepared for this authentic curry and then it’s just a matter of mixing together the chilli paste and getting it all in the pan.

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For the jungle curry paste

For the curry

  • 3 tbsp vegetable oil
  • 500g/1lb 2oz pork tenderloin, chopped
  • 5 Thai green aubergines, cut into quarters
  • 400g/14oz chicken stock
  • 2 small red chillies pierced for extra heat, chopped, with or without seeds
  • 2 tbsp Thai fish sauce
  • 4 kaffir lime leaves
  • 25g/1oz krachai, thinly sliced (a milder version of galangal and ginger, from the same family)
  • 1 tbsp palm sugar
  • 400g/14oz butternut squash, diced
  • 40g/1½oz pea aubergines, available in jars at large supermarkets or fresh at Asian supermarkets
  • 1 stem fresh green peppercorns (optional), alternatively use ½ tsp brined green peppercorns from a jar
  • 7 Chinese long beans, cut into 2.5cm/1in slices, alternatively use French beans
  • 1 large handful holy basil, torn
  • steamed or boiled rice, to serve