Jungle curry

	Jungle curry is known for it's fiery taste and vegetables sourced from the "jungle" - the spices are broadly similar to those used in Thai red curry, but omitting the coconut milk. Add as much chili as you like and serve on rice for a healthy meal.

Recipe

1 tsp oil
1 small onion, sliced
1 tsp minced garlic
2-3 tsp minced chili
1 tsp minced lemongrass
1 tsp minced galangal
1/2 tsp shrimp paste
1 tsp fish sauce
1 tsp brown or palm sugar
2-3 kafir lime leaves
1 small sweet potato or red/orange pepper, sliced
1 aubergine, diced
100g baby corn
Half a tin of straw mushrooms
a few sprigs of fresh green peppercorns (optional)*
100g firm tofu, diced (chicken is more traditional here)
1 small handful of Thai sweet or holy basil

Heat the oil until hot and add the minced garlic, chili, lemongrass, galangal, shrimp paste, fish sauce, palm sugar, kafir lime leaves and onion. Cook for a minute or two, until frequent.

Add the vegetables and toss to coat in the spices. Cook quickly over high heat until just coming up to crisp tender, then add the tofu and peppercorns, and a couple of tablespoons water (if a little dry). Toss in the basil.

Serve on rice.

* Green peppercorns have a very strong taste - be careful not to cook them for long, or the individual peppercorns will fall off the stem, making it impossible for any dinners who don't like to taste to avoid eating them.

Serves: 2-3
Preparation and cooking time: 10-15 minutes