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Traditional Thai Jungle Curry

Traditional Thai Jungle Curry  

Jungle curry is my number 1 comfort food, I love spicy dishes to lift my spirits when the weather has been dark and gloomy. It's been so cold recently that I needed to light a fire in my belly!

Here is one of my favourite meals to make, a truly traditional Thai jungle curry cooked with pork ribs, Thai eggplant, pea aubergines and bamboo shoots. With the pork ribs, I normally buy them whole and use my big butcher's knife to chop them into smaller pieces. If you don't have a large strong knife, I recommend that you use a pork rib that is already pre-chopped into smaller pieces.

Thai vegetables can be hard to get your hands on and you won't find them in the supermarkets across the UK. The best places to go are oriental shops or Asian supermarkets, the larger the shop the more likely they will stock when you're looking for, but nonetheless have a visit and see what you can find. 100% there will be palm sugar, which is an essential ingredient in Thai cuisine.

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Traditional Thai Jungle Curry

Traditional Thai Jungle Curry

Fiery pork rib Thai Jungle curry with traditional Thai vegetables
4.5 from 4 votes
Print Pin Rate
Course: dinner, lunch, Main Course
Cuisine: Thai
Keyword: bamboo shoots, gluten-free, Jungle Curry, pea aubergines, Pork, pork curry, spicy, thai curry, thai eggplant
Thai Curry Paste: Jungle
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 423kcal


  • 35 g Mae Jum Thai Jungle Curry Paste
  • 600 g Pork Ribs
  • 600 ml Water
  • 200 g Pea Aubergines
  • 300 g Thai Eggplant
  • 100 g Bamboo Shoots
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 1 tbsp Coconut Oil
  • Kaffir lime leave Optional garnish
  • Red Chilli Optional garnish



  • Wash and pick pea aubergines off its stem
  • Cut Thai aubergines in quarters and place in cold water
  • Carefully chop pork rib into 3-inch pieces


  • In a wok, fry curry paste in coconut oil for 2 minutes on med/high heat
  • Add fish sauce and palm sugar, blend well
  • Add pork ribs and fully coat the outside with curry paste and then add water. Cover and simmer for 40 minutes on medium heat
  • Add Thai eggplant, pea aubergines and bamboo shoots and simmer uncovered for 10 minutes.
  • Garnish with kaffir lime leaf and red chilli before serving with freshly made Jasmine rice


Nutrition Facts
Traditional Thai Jungle Curry
Amount Per Serving
Calories 423 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 84mg28%
Sodium 458mg20%
Potassium 581mg17%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 9g10%
Protein 21g42%
Vitamin A 404IU8%
Vitamin C 22mg27%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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