Salty, sweet and sour flavours in this fragrant Thai pork pineapple jungle curry
Thai Jungle curry is a great alternative to popular coconut-based red and green curries. Originating from the Northern part of Thailand where coconuts are not grown locally, the sauce is thinner and spicier using aromatic ingredients as such chilies, garlic, galangal or ginger, kaffir lime and lemongrass – basically the same ingredients of a Thai red curry paste.
What is a Jungle Curry?
The name ‘Jungle Curry’ originates from the history of locals gathering wild meat and vegetables such as bore and frogs or whatever they could gather from the surrounding ‘Jungle’ environment to put in the curry. However modern versions are now made with chicken, pork and beef.
Pork Pineapple Jungle Curry flavour combination
In this version, pork and pineapple make a harmonious pair with pineapple adding a pleasing sweetness to contrast the spicy sauce and also adding a fresh tropical feel and taste.
One of the most stand-out flavors is the green peppercorns. They have a milder peppery flavour and add a nice texture to the overall dish.
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Pork Pineapple Jungle Curry
Ingredients
- 500 g pork tenderloin fillet
- 2 tbsp red Thai curry paste
- 1 lemongrass stalk white end only, peeled and minced very fine
- 4 spring onions
- 1 tbsp ginger or galangal minced
- 1 garlic crushed
- 4 kaffir lime leaves torn
- 2 and 1/2 cups chicken stock
- 2 stems of fresh young green peppercorns
- 1 orange or yellow pepper cut into thin strips
- 1 small aubergine cut into 2cm cubes
- 150 g small pineapple pieces
- Juice of 1/2 lime + plus wedges for serving
- Handful of Thai basil leaves
Instructions
- Heat oil in a large saucepan. Add ginger and lemongrass. Cook for a couple of minutes being careful not to burn. Add red curry paste and cook a further minute or until fragrant.
- Next, add chicken stock and kaffir lime leaves. Bring to the boil and turn to simmer, uncovered, for approx. 15 – 20 minutes or until the sauce has thickened slightly. Remove from heat, cover with a lid, and let the flavours stew whilst you prepare the other ingredients.
- In a separate frying pan, add another tablespoon of oil, fry aubergines with a sprinkling of salt over medium heat for 5 minutes. Add peppers and pork with a dash more salt and cook a further 1 minute.
- Back to the curry sauce: Transfer pork, peppers, and aubergine to the curry sauce along with chopped spring onions and green peppercorns. Raise the temperature to medium heat and cook until the pork is just done. Do not overcook as the pork will become tough and the vegetables soggy.
- Remove curry from heat. Squeeze over the juice of 1/2 lime. Stir half the Thai basil leaves through the curry. Divide between bowls and garnish each bowl with the remaining basil leaves. Serve with rice and additional lime wedges.
