0

Notifications

  • You're all caught up!

Jungle Curry

Jungle Curry
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 25 min Serves: 3
Cooking Time: 30 min Yield: 3 bowls
Write A Review

Be the first to review this recipe!

This watery, translucent curry usually packs some serious spiciness. It also gets its incredible flavor from lemongrass, Thai basil, hot peppers, ginger and red chili paste.

Ingredients

Directions

1. Warm a large pot or saucepan over medium heat. Spray bottom and add mushrooms and eggplant. Cook 2 minutes until eggplant browns. Toss to cook all sides (about five minutes).
2. Add ginger and chile paste and cook 2 minutes.
3. Add chicken broth, fish sauce and lime juice. Stir to deglaze pan. Cook 10 minutes.
4. Add chiles, beans, peppers, corn and shoots.
5. Warm a separate pan over high heat. When water beads, add 1 tbsp vegetable oil. Season tenderloin with salt and pepper on all sides. Sear all sides of (about 4 minutes each side) then remove and rest 5 minutes.
6. Slice meat thinly and on the bias. Quarter the portions, and top with basil chiffonade.
7. Portion and serve.

PC: Arthur Bovino

Course

Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Suggest
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Cancel
Food
Serving Size
Calories
Fat
Carbs
Protein
Fiber