Mackerel Thai Jungle Curry
Mackerel Thai Jungle Curry
Are you wondering how to cook your Thai Jungle Curry? You can do it with so many different types of meats such a chicken or pork, but if you are looking to cook with fish then I would highly recommend using a delicious fillet of mackerel.
Mackerel is a very nutritious type of fish which when combined with a Thai Jungle Curry paste, it becomes not only nutritious and delicious - and spicy! This dish is traditionally cooked without coconut milk which is unlike other Thai Curries. Coconut milk is not used because Thai Jungle curry originates from northern Thailand jungle areas and coconuts don't grow up in the north - instead, the curry is made with water or stock!
However, if you are new to Thai Jungle you may wish to add a small amount of coconut milk for milder heat - it will still be spicy! I would only suggest adding no more than 100ml of coconut milk, I still want you to taste the incredible flavours of a Thai Jungle curry!
I promise, once you got a taste of this mackerel Thai jungle curry, you would be able to stop eating it! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as Phad Phed Moo - Spicy pork stir fry! If you enjoyed this mackerel Thai Jungle curry recipe, please rate this post and subscribe for updates of new Thai recipes!
Mackerel Thai Jungle Curry
Ingredients
- 35 g Jungle Curry paste
- 250 g Smoked Mackeral
- 110 g Green beans
- 40 g Mixed Chillies
- 70 g Baby corn
- 120 g Bamboo Shoots
- 70 g Pea Eggplant
- 60 g Carrots
- 6 kaffir Lime leaves
- 600 ml water
- 2 tbsp fish sauce
- 1 tbsp palm sugar
Instructions
- Preparation
- Chop the green beans into 2 inch pieces
- Slice the carrots and mixed chillies
- Pick the pea eggplants of there branches
- Chop the baby corn in half (length ways)
- Chop the mackerel in 3-inch pieces
- Cooking Method
- Add 200ml of water and the curry paste into a large saucepan and bring to a light boil, blend the paste until sauce is smooth.
- Add fish sauce and palm sugar and blend well
- Add the mackerel, bamboo shoots and 200ml of water into the saucepan and let it cook for 2 minutes.
- Then add the carrots, baby corn, green beans, carrots and pea eggplant into the saucepan and simmer for a further 5-7 minutes
- Turn off the heat and stir in the mixed chillies and kaffir lime leaves. Serve hot with freshly made Thai fragrance rice.
