Fragrant Thai Pork and Pineapple Jungle Curry, Balancing Salty, Sweet, and Sour Notes
Thai jungle curry is a great alternative to the popular coconut-based red and green curries. Originating in the northern part of Thailand, where coconuts are not grown locally, the sauce is thinner, spicier, and relies on aromatic ingredients such as chilies, garlic, galangal (or ginger), kaffir lime, and lemongrass – essentially the same ingredients found in a Thai red curry paste.
What is a Jungle Curry?
The name “jungle curry” originates from the tradition of locals gathering wild meats and vegetables, such as boar, frogs, or whatever could be found in the surrounding jungle, to add to the curry. Modern versions, however, are more commonly made with chicken, pork, or beef.
Sweet, Savoury, and Spicy Flavour Combinations
In this version, pork and pineapple create a harmonious pairing: the pineapple adds a gentle sweetness that contrasts beautifully with the spicy sauce while bringing a fresh, tropical note. One of the dish’s stand-out elements is the green peppercorns, which offer a milder peppery flavour and a pleasant texture that lifts the curry.
Recipe: Thai Pork and Pineapple Jungle Curry
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Thai Pork and Pineapple Jungle Curry
Ingredients
- 500g 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
- 600ml 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
- 150g pineapple, cut into small pieces
- Juice of 1/2 lime + plus wedges for serving
- Handful of Thai basil leaves
Instructions
- Heat oil in a large saucepan. Add the red curry paste and cook for about 1 minute, or until fragrant. Stir in the ginger, garlic, and lemongrass, and cook for another 1–2 minutes, stirring frequently to prevent burning.
- Next, add the chicken stock and kaffir lime leaves. Bring to the boil, then reduce to a medium simmer and cook uncovered for 15–20 minutes, or until the sauce has slightly thickened.
- In a separate frying pan, add another tablespoon of oil, fry aubergine pieces with a sprinkling of salt over medium heat for 5 minutes. Add peppers with a dash more salt and cook for a further 1-2 minutes.
- Return to the curry sauce and add the peppers, aubergine, pork, pineapple, and green peppercorns. Increase the heat to medium and cook until the pork is just cooked through. Avoid overcooking, as the pork may become tough and the vegetables too soft.
- Remove curry from the heat. Squeeze over the juice of 1/2 lime. Stir in half the Thai basil leaves and spring onions. Divide between bowls and garnish each bowl with the remaining basil leaves. Serve with rice and additional lime wedges.