Jungle Curry | Waitrose & Partners

Partner and Cookery School Chef Jack Homer shows you how to make our take on the deliciously hot and spicy jungle curry.

Preparation time: 30 minutes
Cooking time: 30-40 minutes
Serves: 2

Ingredients:
For the curry paste:
1¼ tsp Shrimp paste:
3 garlic cloves, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
20g fresh ginger, peeled and roughly chopped
2 red chillies, roughly chopped
½ tbsp tumeric
2 tbsp vegetable oil
1 tbsp fish sauce

For the curry:
1 tbsp vegetable oil
Curry paste (as above)
3 chicken thighs, bones and skin removed, cut into chunks
2 tsp fish sauce
½ tbsp palm sugar
2 tbsp Shaoxing wine
1 star anise
1 stick lemongrass, bruised
3 Kaffir lime leaves
100g green beans, cut in half
60g mangetout
100g beansprouts
1 pak choi, roughly chopped


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