Jungle Curry Prawns is a traditional Thai recipe for a classic curry of prawns, carrots, beans and bamboo shoots in a spicy, salty and aromatic jungle curry paste base. The full recipe is presented here and I hope you enjoy this classic Thai version of: Jungle Curry Paste (Gaeng Pa).
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Jungle curry is one of the spicier Thai curries in that it's made with hot gaeng pa spice blend and is cooked without coconut milk.
Ingredients:
3 tbsp gaeng pa (Jungle curry paste)
1 tbsp groundnut oil
1 garlic clove, crushed
1 tbsp fish sauce
30g candlenuts, ground
300ml fish stock
1 tbsp whisky
3 makrut (kaffir lime) leaves, torn
600g raw prawns (shrimp), peeled and deveined, tails left intact
1 small carrot, quartered lengthways, then sliced thinly on the diagonal
150g snake (yard-long) beans, cut into 2 cm lengths
50g bamboo shoots
Thai basil, to serve
Method:
Place a wok over medium heat. Once hot add the oil and swir to cat. Now add the garlic and 3 tbsp gaeng pa (Jungle curry paste). Sir fry for 5 minutes.
Now add the fish sauce, ground candlenuts, fish stock, whisky, makrut leaves, prawns, carrot, beans and bamboo shoots.
Bring the ingredients to a boil, then reduce the heat and simmer for 5 minutes, or until the prawns and vegetables are cooked.
Turn into a warmed serving bowl, top with Thai basil and serve.
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