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

ingredients:

  • CURRY PASTE SPICES: White pepper, kaffir lime, green chilli, lemongrass, ginger, galangal, coriander
  • CURRY WHOLE SPICES: Lemongrass, kaffir lime, cassia
  • BIRDSEYE CHILLIES.
  • 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

    Allergens*