Thai Jungle Curry

This fiery Thai jungle curry delivers bold, authentic flavors without coconut milk. Packed with fresh vegetables, aromatic herbs, and your choice of protein, it creates a light yet intensely flavorful broth that's both satisfying and surprisingly simple to make at home.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Wok

Ingredients

500 g chicken thighs cut into bite-sized pieces
35 g Thai jungle curry paste
450 ml water
100 g baby corn halved lengthwise
100 g green beans trimmed and cut into 2-inch pieces
30 g fresh green peppercorns
250 g butternut squash cubed
3-4 kaffir lime leaves torn
1 tbsp vegetable oil
1-2 tbsp fish sauce
Palm sugar to taste
Fresh holy basil leaves for garnish

Instructions

Heat vegetable oil in a large pot or wok over medium-high heat.
Add jungle curry paste and fry for 2-3 minutes until fragrant and oils begin to separate.
Add chicken pieces and cook for 3-4 minutes until sealed and lightly browned.
Pour in water and add torn kaffir lime leaves. Bring to a boil.
Add butternut squash and simmer for 8-10 minutes until starting to soften.
Add baby corn, green beans, and green peppercorns. Continue simmering for 5-7 minutes until vegetables are tender.
Season with fish sauce and palm sugar, adjusting to taste.
Remove from heat and stir in fresh holy basil leaves.
Serve immediately with steamed jasmine rice.

Notes

Jungle curry paste can be found at Asian grocery stores or made from scratch using dried chilies, galangal, lemongrass, and shrimp paste

Substitute chicken with pork shoulder, beef, shrimp, or firm white fish for variety

If butternut squash isn't available, use bamboo shoots, Thai eggplant, or cauliflower

Fresh green peppercorns add authentic flavor but can be omitted if unavailable

Holy basil (Thai basil) is preferred, but regular Thai basil or sweet basil can substitute

Adjust spice level by using more or less curry paste according to your heat tolerance

The curry should have a thin, brothy consistency - avoid adding coconut milk for authenticity

Nutrition