Authentic Thai Jungle Curry with Sea Bass by Marni Xuto
Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer, often found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok. We are thrilled to be sharing this Jungle Curry with Sea Bass from Marni and hope you love it as much as we do!
Head to Marni’s website for more information here and follow her on social media for delicious recipes and top tips for cooking Thai food.
This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.
Marni’s Authentic ThaiJungle Curry recipe is bursting with flavour. In fact, Jungle Curry is said to take its name from having so many vegetables and plant-based ingredients packed in that it’s like having a dish with an entire jungle in it! Originating from the Northern, forested areas of Thailand, this curry usually omits coconut milk because coconuts aren’t normally found in the rainforests.
Did you know: Jungle Curry was originally cooked mostly with wild boar! Nowadays it’s most commonly made with chicken or pork but Marni’s version is made with sea bass which is a great pescatarian alternative!
Serve : 2-3
Prep time: 10 minutes
Cooking times : 10-25 minutes
Ingredientsfor the Jungle Curry paste
50g of shallot, sliced
20g of finger roots, trimmed and chunkily cut*
10g of green British chilli, chunkily cut
10g of Galangal, chunkily cut
10g of coriander stalks
4g of dried medium-heat red chilli
3g of lime zest
1g of red bird’s eye chilli, chunkily cut (optional)
1 stalk of lemon grass, trimmed and chunkily cut
4 cloves of garlic, peeled
2 tbsp of vegetable oil
1-2 tbsp of water
1 tsp of shrimp paste
2/3 tsp of sea salt
*Fun fact about Finger Roots: Marni says “Finger roots is an essential ingredients for a Jungle Curry because it helps eliminate the strong seafood smell. It is also packed full of remedial properties and some have said it is a Ginseng of Thailand. It helps to ease indigestion, as the original jungle curry is rather spicy which could cause dyspepsia.”
Are you struggling to source finger roots? Don’t worry because you can use a small amount of young ginger (7g) and then amend the galangal to 15g as a replacement.
Ingredients for the Jungle Curry
180g of sea bass fillet, pat dried
100g of bamboo shoots, sliced
80g of red pepper, chunkily cut
80g of green beans, trimmed and cut
80g of Thai eggplant, trimmed and quartered (can be substituted for aubergine)