Jungle curry is called Gaeng Pah in Thailand and unlike many curries it does not contain coconut milk. Sliced carrots and onions can be added to this great tasting curry.
1 Tbsp canola oil
2-3 Tbsp jungle curry paste (gluten free)
2 cups water
1 large eggplant, diced
2 carrots, peeled and sliced
250g green beans, sliced
2 cups sliced Asian greens
4 cups cooked rice
4-8 basil sprigs for garnish
1 red chilli, deseeded and chopped, for garnish
Heat oil in a heavy-based saucepan.
Add jungle curry paste and stir fry for 1-2 minutes.
Add water and bring to the boil.
Add eggplant, carrots and beans, return to the boil, reduce heat and simmer until cooked.
Add Asian greens and stir through. Remove from heat and serve with rice, garnished with basil leaves and chopped chilli.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.4g|