Jungle curry is Thai curry made without coconut milk, and this flavour-packed recipe is sure to appeal to lovers of hot, spicy food. Vegetarian red curry paste is available from most supermarkets, or can be made by combining equal quantities of dried red chillies, coriander seeds, galangal, lemongrass, garlic, shallots, and kaffir lime peel. Substitute any Thai vegetables you like, and add tofu if you wish – as long as you keep to the basic quantities, the recipe is pretty flexible. Serves 2.
2 tablespoons groundnut oil
1 tablespoon red curry paste
1-inch piece ginger, shredded into thin matchsticks
8 fl oz/ 240 ml vegetable stock
4 oz yard-long beans, cut into 2-inch pieces
2 baby aubergines, quartered
6 baby corn, halved
4 kaffir lime leaves, rolled up and finely sliced
1 red birdseye chilli, sliced diagonally
2 tablespoons light soy sauce
Half teaspoon sugar
1. Heat the oil, and fry the curry paste for a couple of minutes.
2. Add the ginger and vegetable stock, then stir for a couple more minutes.
3. Add the remaining ingredients, and cook, stirring occasionally, until the vegetables are al dente. Serve with plain or coconut rice and a tofu dish.