Name: Jungle Curry
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 1 cup water (250 ml); 1 pack red curry paste (1.76 ounce/50g); 2 -3 slices galanga (1/4 inch thick); 1 teaspoon rhizome, (optional); 1 pound pork, sliced thinly; 2 tablespoons fish sauce; 1 teaspoon sugar; 1/2 cup canned bamboo shoot; 1/2 cup canned baby corn; 1/2 cup canned straw mushroom; 8-10 string beans, cut in to 2u0022 length; 6 kaffir leaves; 15 basil leaves

Jungle Curry

Course: Dinner, Main Dish

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 cup water (250 ml)
1 pack red curry paste (1.76 ounce/50g)
2 -3 slices galanga (1/4 inch thick)
1 teaspoon rhizome, (optional)
1 pound pork, sliced thinly
2 tablespoons fish sauce
1 teaspoon sugar
1/2 cup canned bamboo shoot
1/2 cup canned baby corn
1/2 cup canned straw mushroom
8-10 string beans, cut in to 2″ length
6 kaffir leaves
15 basil leaves

Directions

Heat up a wok and add in the water, red curry paste, galanga and rhizome (optional). Stir to combine until boiling.
Add the pork and let it cook for 1 minute. Add the fish sauce and sugar. Stir to mix. Gently transfer the bamboo shoot, baby corn, straw mushroom, string beans and kaffir leaves into the wok. Stir to mix.
Cover the wok and bring to boil. Turn the heat to medium and let it cook for 5-6 minutes. Add in the basil leaves. Give it a quick stir and cook for 2 minutes. Serve with rice.