Perfect Dinners

Jungle Curry

Jungle Curry

 Prep.Time: 15 min
 Cook.Time: 25 min
 Difficulty: Easy
 Serves: 4-6


 Non-stick Frying Pan
 Sharp Knife
 Wooden Spoon


 250g/8oz Beef Steak
 2 Cooking Onions
 4 Cloves Garlic
 2 Green Chillis
 1 Tin Coconut Milk
 4-5 Tbsp Red Curry Paste
 Handful Green Beans
 Handful Bean sprouts
 Small Tin Bamboo Shoots
 5-6 Mushrooms
 1 Tbsp Galangol
   (normal ginger if not)
 4 Tbsp Tomato Puree
 2 Tbsp Olive Oil
 2-3 Tbsp Palm Sugar
 1-2 Fresh Lemongrass
  (or Pinch Dried Lemongrass)
 Black Pepper


Peel and finely chop the onions and garlic.
Finely chop the chilli and trim the green beans.
Gently fry the onions in the olive oil until they have softened.
Finely chop the garlic and slice the chillis.
Add the garlic, chillis and curry paste and fry for a few minutes, stirring constantly.
Chop the lemongrass into 2.5cm/1" lengths if using fresh.
Add coconut milk, green beans, bamboo shoots, galangol, lemon grass, palm sugar and tomato puree.
Stir well and then simmer for 10 minutes..
Half or quarter the mushrooms and finely slice the beef.
Add mushrooms and beef and simmer for a further 10 minutes.
Finally stir in bean sprouts and season with black pepper.
Stir well and then serve with boiled or thai rice.

 You can use any meat or fish for this.
 Add more or less paste according to how hot you like your curries.
 You can use soft brown sugar if you have no palm sugar (not as good though).

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