Jungle Curry

The star of the show

Gluten free Dairy free

Shemin's Thai Green Curry Paste

A fresh, vibrant curry paste with punchy heat and aromatic spice. Bright, lively and fragrant, delivering classic Thai green curry character. Perfect for quick, flavour-packed meals.

(13)

Medium

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£4.95

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

3 tbsp Vegetable oil
100g Shemin’s Thai Green Curry Paste or Red Curry Paste
750g Pork tenderloin, beef, lamb or chicken thighs chopped into bite size pieces
600ml Chicken or vegetable stock
2 Small red chillies, chopped (optional)
2 tbsp Thai fish sauce
1 tbsp Palm sugar or brown sugar
400g Butternut squash, cut into cubes
30g Mixed peppers, cut into slices
50g Frozen petit pois
7 Chinese long beans, cut into 2.5cm slices, alternatively use french beans
100g baby corn, halved lengthways
1 large Handful of basil, torn

How to make Jungle Curry

For the curry, place a large wok over a medium heat, add the vegetable oil and then add Shemin’s Thai Green Curry Paste. Stir for 1 minute. Add the meat
and stir-fry to brown the meat on all sides.
Add the chicken stock, chilli, sugar and fish sauce. Bring to boil and reduce the heat to a simmer, cook the meat until just done.
Add the butternut squash, baby corn and mixed peppers. Cook until tender. Approx 15 minutes.
Finally add the chopped long beans, petit pois, and simmer for four minutes. Adjust the saltiness by adding more fish sauce.
Stir through the basil just before serving. Serve with steamed or boiled rice.

Tips

Tip: This recipe is great with any vegetables you like, just mix and match! You can also make this vegetarian / vegan by replacing the meat with a meat substitute or jsut make with vegetables and the fish sauce with soy sauce.

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Jungle Curry

Serves