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Mae Jum Thai Jungle Curry Recipe

Cod Thai Jungle Curry

A spicy fish Jungle curry with baby corn and greens beans
4 from 5 votes
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Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: baby corn, Cod, Fish, Green beans, Hot and Spicy, Jungle Curry, thai curry
Thai Curry Paste: Jungle
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Calories: 472kcal


  • 400 g Cod Fillet
  • 100 g Baby Corn
  • 90 g Green Beans
  • 35 g Mae Jum Thai Jungle Curry Paste
  • 1 tsp Palm Sugar
  • 1 tbsp Fish Sauce
  • 1 tbsp Coconut Oil
  • 400 ml Water
  • 2 Kaffir Lime Leaves



  • Trims the ends of the green beans and cut into thirds
  • Roughly chop baby corn into thirds diagonally
  • Slice cod fillet into large bite-size pieces

Cooking Method

  • On med/high heat, fry curry paste in oil for 2 minutes to break down the paste and build an aroma
  • Add palm sugar, fish sauce and water, blend well. Bring to a light boil for 5 minutes
  • Add green beans and baby corn to the curry. Simmer for a further 5 minutes
  • Add the cod pieces and roughly tear kaffir lime leaves into the curry and simmer until cooked. Then serve with freshly made Thai Jasmine rice


Calories: 472kcal | Carbohydrates: 32g | Protein: 77g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 172mg | Sodium: 1663mg | Potassium: 2112mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1046IU | Vitamin C: 21mg | Calcium: 120mg | Iron: 3mg