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Jungle Curry

Yields6 ServingsPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Why not try this delicious recipe from Kiwi chef Brett McGregor and Olivado! Brett's Northern Thailand Jungle Curry is a must for any curry lover!


1kg / 2.2lbs pork shoulder
10 cloves garlic, made into a paste
60g / 2.1oz ginger, grated
10 shallots
20g / 0.7oz palm sugar at least, should be to taste
3 Tbsp fish sauce at least
Tamarind soaked in water, to taste
3 Tbsp red curry paste
1L / 2.1pts chicken stock
½ cup cherry tomatoes

Garnish with crispy shallots and micro coriander


1. Blanch pork in hot water for a few seconds. The piece of pork should change colour, but not cook. (It seals in a lot of juices)
2. In a mortar and pestle smash ½ garlic and all the ginger into a paste. Fry these in oil until golden.
3. Add red curry paste and cook until aromas are released. Add pork (cubed). Add whole (if large ½) shallots and remaining garlic.
4. Put palm sugar, fish sauce and tamarind water.
5. Pour chicken stock to cover and simmer for 2 hours or until the pork is very tender, adding stock if needed. With 15 minutes to go add cherry tomatoes.

Serve with rice.


Nutrition Facts

Servings 0