Thai Jungle Curry

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A fiery, herb-packed curry from the forested mountains of northern Thailand, this dish is famous for what it leaves out: coconut milk. Instead, a clear, intensely flavored broth lets the fresh chilies, wild pepper leaves, and aromatic roots truly shine.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 6 gSugar
• 30 gProtein
• 980 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the curry paste

• 8-10 dried Thai red chilies, soaked in warm water for 10 minutes and drained
• 3 tbsp chopped fresh krachai (or 2 tbsp ginger plus 1 tbsp galangal)
• 3 tbsp finely chopped lemongrass, tender inner stalks only
• 4 garlic cloves, peeled
• 3 shallots, peeled and sliced
• 6 kaffir lime leaves, finely shredded
• 1 tbsp Thai shrimp paste (kapi)
• 1 tsp toasted coriander seeds plus 1 tsp white peppercorns

For the curry

• 1 lb (450 g) boneless chicken thighs, sliced into bite-sized pieces
• 2 tbsp vegetable oil
• 2 cups water or unsalted chicken stock
• 8 Thai eggplants, quartered (or 1 cup baby eggplants, halved)
• 1 cup long beans or green beans, cut into 2-inch pieces
• 1 cup canned bamboo shoots, drained and sliced thin
• 3 tbsp fish sauce
• 1 tbsp palm sugar, finely chopped (or light brown sugar)

Herbs and garnish

• 1 cup wild pepper leaves (bai cha plu) or Thai basil leaves
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro leaves
• 2 red bird's eye chilies, thinly sliced (optional)

Directions

1. Make the curry paste: In a mortar and pestle or small food processor, combine the soaked chilies, krachai, lemongrass, garlic, shallots, kaffir lime leaves, shrimp paste, coriander seeds, and white peppercorns. Pound or pulse until you have a coarse, fragrant paste.
2. Heat the vegetable oil in a wok or deep saucepan over medium-high heat. Add the curry paste and fry for 2-3 minutes, stirring constantly, until the paste darkens slightly and becomes intensely aromatic.
3. Add the chicken pieces and stir-fry for 3-4 minutes until the meat is well coated and sealed on all sides but not yet browned through.
4. Pour in the water or chicken stock and bring to a vigorous boil. Reduce the heat to medium and simmer uncovered for 8-10 minutes to let the herbal flavors infuse the broth.
5. Add the Thai eggplants, long beans, and bamboo shoots. Continue simmering for 5-7 minutes until the vegetables are tender but still hold their shape.
6. Season the curry with fish sauce and palm sugar, stirring to dissolve the sugar. Taste and adjust: the broth should be boldly savory, salty, slightly sweet, and very spicy.
7. Turn off the heat and immediately add the wild pepper leaves (or Thai basil) and Thai basil. Stir gently for about 30 seconds until just wilted.
8. Ladle into shallow bowls, garnish with fresh cilantro and sliced bird's eye chilies if using, and serve piping hot with steamed jasmine rice.

Cook’s Notes

• The defining feature of jungle curry is the absence of coconut milk, which allows the herbal and spicy notes to come through in a light, clear broth.
• Adjust the chilies to your heat tolerance; authentic versions are intensely spicy, so start with fewer and work up.
• Fresh krachai (lesser galangal) has a unique peppery flavor; substitute ginger plus a touch of galangal if you cannot find it.
• Wild pepper leaves (bai cha plu) give this curry its signature flavor; Thai basil is the best substitute when they are unavailable.
• Like many Thai curries, this dish tastes even better the next day once the herbs have fully infused the broth.

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