Thai Jungle Curry with Pork and Bamboo Shoots

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A fiery, herb-packed Thai classic from the forested north, jungle curry skips the coconut milk and lets fresh green peppercorns, wild basil, and tender bamboo shoots carry the bold, earthy heat.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 1180 mgSodium
• 920 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the curry base

• 3 tablespoons Thai green curry paste (store-bought or homemade)
• 2 tablespoons vegetable oil
• 4 cups water or unsalted chicken stock
• 1 tablespoon fish sauce, plus more to taste
• 1 teaspoon shrimp paste (kapi)
• 1 tablespoon grated palm sugar
• 1 teaspoon tamarind paste (optional, for brightness)

For the main ingredients

• 1.5 lb pork shoulder, sliced into thin bite-sized pieces
• 14 oz canned bamboo shoots, drained and sliced into bite-sized pieces
• 1 cup wild pea eggplants or Thai eggplants, halved
• 4 oz long beans or green beans, cut into 2-inch pieces
• 2 tablespoons fresh or frozen Thai green peppercorns
• 4 Thai bird's eye chilies, smashed
• 8 oz cherry tomatoes (optional, added near the end)

For the aromatics and herbs

• 3 stalks lemongrass, smashed and cut into 2-inch pieces
• 1 inch galangal, thinly sliced
• 8 kaffir lime leaves, torn and veins removed
• 1/2 cup fresh Thai basil leaves
• 1/4 cup holy basil leaves
• 2 red bird's eye chilies, sliced for garnish

Directions

1. Heat the oil in a heavy pot or wok over medium heat, add the green curry paste and shrimp paste, and fry for 2 to 3 minutes until fragrant and slightly darkened.
2. Add the sliced pork and stir-fry for 3 to 4 minutes until the outside turns opaque and is lightly coated in the paste.
3. Pour in the chicken stock and bring to a vigorous boil, then add the lemongrass, galangal, kaffir lime leaves, bamboo shoots, long beans, and pea eggplants.
4. Stir in the fish sauce, palm sugar, and tamarind paste if using, then reduce the heat and simmer uncovered for 12 to 15 minutes until the pork is tender and the vegetables are just cooked through.
5. Add the fresh green peppercorns, smashed bird's eye chilies, and cherry tomatoes if using, and simmer for 2 more minutes so the peppercorns release their bright, grassy heat.
6. Taste and adjust seasoning with more fish sauce for saltiness, palm sugar for roundness, or a squeeze of lime for extra brightness.
7. Remove the pot from the heat, stir in the Thai basil and holy basil leaves, and let them wilt gently in the residual heat.
8. Ladle into shallow bowls, scatter the sliced red chilies on top, and serve immediately with steamed jasmine rice.
9. Encourage diners to discard the tough lemongrass and galangal pieces as they eat, or simply push them to the side of the bowl.

Cook’s Notes

• Jungle curry is defined by the absence of coconut milk, so resist the urge to add it or the dish loses its bright, dry-spicy character.
• Use pork shoulder with a little fat for the best texture; chicken thighs or freshwater fish fillets are traditional substitutes.
• Fresh or frozen green peppercorns are essential for the signature tingly, floral heat, so do not substitute dried ones.
• Make the curry paste from scratch if you can; dry-roast the spices and pound everything together for a deeper, smokier flavor.
• Adjust the bird's eye chilies to control the heat level, and always add the basil off the heat to preserve its aroma.

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