Jungle curry is one of the spiciest curries to come out of Thailand. Originating from Northern Thailand, it is traditionally cooked out using only stock rather than coconut milk, adding to this fiery curry’s intensity. Our Jungle paste is seasoned to taste salty, spicy and bitter. We like to serve it with prawns or braised beef and packed full of fresh herbs. This paste brings this fine balance of flavour and heat to your dinner table.

We hand make all of our premium, fresh curry pastes every week at our restaurant, Farang. All our pastes are chilled and are shipped with ice packs. The reason we don't pasteurise our pastes is that the process changes the flavour profile and causes discolouration. We want the paste to arrive with you in exactly the same state it left our mortar and pestle in our kitchen.

Head chef Sebby Holmes recipe card included.

INGREDIENTS

(Allergens bold/italic/underlined) Dry red chilli, dry red birdseye chilli, Thai shallot, peeled garlic, young lemongrass, young galangal, coriander root, kra chai, makrut lime zest, gapi (shrimp paste), salt, fish sauce, palm sugar

DIRECTIONS

Serves 2

Heat and stir the paste in a saucepan for 2 minutes in hot oil. Add 300g meat/fish, 300g of vegetables and 400ml of coconut milk or stock. Simmer for 20 minutes. Serve with rice.

NUTRITION

Energy 112kcal/100g Carbohydrate 24.8g/100g Sodium 1.3g/100g Salt 3.1g/100g Fat 1.4g/100g of which saturates 0.5g/100g Protein 4.6g/100g Fibre 9.0g/100g Total sugars 13.6g/100

STORAGE

Keep refrigerated. Fresh produce. Once opened, use immediately.

Please note that the fresh 100g pastes are chilled and will need to be refrigerated on arrival. We make the pastes fresh every week and they will arrive with an 8 month refrigerated shelf-life.

Suitable for home freezing.

May contain traces of nuts.

Not suitable for vegetarians.

Gluten free.