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Smoked Mackerel Thai Jungle Curry

Mae Jum Smoked Mackerel Thai Jungle Curry  

This delicious Thai jungle curry is one to try if you love a spicy fish curry! Traditionally, Thai jungle curry is cooked with meat and not fish, this is because there are not many rivers or lakes in the North of Thailand to find fish to cook with. However, today I’m sharing a great fish curry recipe, cooking with smoked mackerel and mixed vegetables.

Smoked mackerel is delicious, nutritious and is a fairly inexpensive type of fish. It even comes ready to eat, so there’s no added cooking required - just warming up in the wok whilst the vegetables are cooking. You could probably guess by it’s name, the mackerel fillets have been cooked by smoke and it just adds an extra burst of flavour which really compliments the fiery and peppery flavour of the Jungle curry. 

Mae Jum Smoked Mackerel Thai Jungle Curry


How to Make Smoked Mackerel Thai Jungle Curry

First of all is to prepare the many vegetables in the recipe. I’ve chosen to cook with green beans, baby corn, bamboo shoots, carrots and mixed chillies. I would usually cook with either Thai pea aubergines or young peppercorns but I couldn’t find any at this time of this updated recipe. If you do find pea aubergines and young peppercorn then please use them for this recipe!

I prepared the green beans by trimming off the ends and chopping into thirds. I peeled the carrots using a julienne peeler to give a nice decorated edge and then chop into circular pieces. The baby corn and mixed chillies are sliced into thinner pieces. Now onto the cooking, heat oil a wok or saucepan on medium/high heat and stir fry Mae Jum Thai Jungle curry paste for 2 minutes until the amoras fill the kitchen, beware you may cough a little!

Next is to add water and gently blend out the curry paste with the water and then add in the fish sauce. Now add all of the vegetables except for the mixed chillies and bring to a light boil and simmer for about 5 minutes before adding the mackerel. I have prepared the smoked mackerel by gently peeling off the skin and breaking up the fillet into large pieces with my hands. 

This curry is almost finished, now taste to season the dish further by adding in half a teaspoon of palm sugar. Jungle curry shouldn’t be sweet, but it does need a little for the perfect balance of salty, spicy and sweet. To finish off, tear the kaffir lime leaves into smaller pieces and add it to the sauce, by tearing the leaves it helps release those incredible citrus and floral flavour. And that’s it! So quick to make and even quicker to eat! Enjoy!

If you enjoyed our smoked mackerel Thai Jungle curry recipe, please give this recipe a star rating and comment if you loved the flavours of this fish dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram @maejumsamunprai and Facebook @maejumfood!

Mae Jum Smoked Mackerel Thai Jungle Curry

Smoked Mackerel Thai Jungle Curry

A fiery Jungle curry with mackerel is a dish you got to try! A bowl full of flavours and heat!
3.53 from 17 votes
Print Pin Rate
Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Authentic, baby corn, bamboo shoots, Carrots, Curry, Fish curry, Green beans, Jungle Curry, Mae Jum Recipes
Thai Curry Paste: Jungle
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 147kcal
Author: Jum


  • 250 g Smoked Mackerel
  • 35 g Mae Jum Thai Jungle Curry paste
  • 110 g Green Beans
  • 100 g Baby Corn
  • 120 g Bamboo Shoots
  • 40 g Mixed Chillies
  • 1 Large Carrot
  • 6 kaffir Lime lLeaves
  • 600 ml Water
  • 2 tbsp Fish Sauce
  • 1 tsp Palm Sugar



  • Trim the ends and chop the green beans into smaller pieces
  • Peel the carrots with a julienne peeler and chop
  • Chop the baby corn in half (length ways)
  • Gently peel off the skin and break the smoked mackerel fillet into large pieces

Cooking Method

  • Heat oil in a wok or saucepan on medium/high heat and stir fry Mae Jum's Thai Jungle curry paste for 2 minutes
  • Add half the water and bring to a light boil, blend the paste into the water to make the curry sauce
  • Add fish sauce and all the vegetables except for the mixed chillies. Simmer for about 5 minutes before adding the smoked mackerel fillets
  • Continue to simmer until all the vegetables are cooked and the mackerel is hot. Season with more fish sauce if needed and a teaspoon of palm sugar. Blend well.
  • Add mixed chillies and tear up the kaffir lime leaves. Stir well, before serving up into generous bowls. Serve along with rice.


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Nutrition Facts
Smoked Mackerel Thai Jungle Curry
Amount Per Serving
Calories 147 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 775mg34%
Potassium 448mg13%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 15g30%
Vitamin A 394IU8%
Vitamin C 21mg25%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
3.53 from 17 votes (17 ratings without comment)

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