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Traditional Thai Jungle Curry

Traditional Thai Jungle Curry

Fiery pork rib Thai Jungle curry with traditional Thai vegetables
4.72 from 7 votes
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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


Calories: 423kcal | Carbohydrates: 20g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 458mg | Potassium: 581mg | Fiber: 5g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 2mg