Jungle Curry with Son-in-law Eggs


Unlike most Thai curries, this Northern Thai ‘jungle’ curry doesn’t contain any coconut milk but still features the same amazing balancing act of strong flavours so familiar to Thai cuisine: salty, sour, sweet and hot, with nothing allowed to overwhelm.


The key spices in Thai food are fragrant lemongrass and kaffir lime leaves, along with the infamous birdseye chilli which - despite its tiny size - packs a really spicy punch. The curry is served here topped with fried shallots, and accompanied by son-in-law eggs, a dish of boiled then deep-fried eggs that are dressed with a tangy tamarind sauce, fried shallots and fresh coriander.


We’ve also got a tangy green mango salad, some fried sesame greens, a fantastically hot birdseye chilli nam prik and rice to make a fantastic, vibrant meal for the middle of summer.


prep time: 30 minutes

cook time: 50 minutes




For just £4.00


  • CURRY PASTE SPICES: White pepper, kaffir lime, green chilli, lemongrass, ginger, galangal, coriander
  • CURRY WHOLE SPICES: Lemongrass, kaffir lime, cassia
  • CRISPY SHALLOT SPICES: Salt, garlic, onion, chilli, Kashmiri chilli
  • GREEN MANGO SPICES: Amchur, garlic, guajillo chilli, shrimp powder (shrimp, cornstarch)*, galangal
  • TAMARIND SAUCE SPICES: Tamarind powder (tamarind, cornstarch), amchur, garlic, galangal, Kashmiri chilli


  • Shopping List

  • 600g diced pork steak (or you can use chicken)
  • 1 unripe mango (supermarket mangoes are usually perfect for this!) 
  • 1 aubergine
  • ½ white cabbage or spring greens 
  • 300g shallots or red onions 
  • 2 cloves garlic 
  • 1 small piece of ginger
  • 1 small bunch of coriander (approx 20g)
  • 2 limes
  • 4 eggs
  • 4 tbsp fish sauce
  • 1 tbsp tomato puree
  • 2 tbsp sugar
  • 300g long grain or jasmine rice
  • 160ml oil (vegetable oil or sunflower oil is fine)