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Mae Jum Vegan Thai Jungle Curry Recipe

Vegan Thai Jungle Curry

A delicious meat-free Thai Jungle curry. Hot, Spicy and Savoury
4.1 from 10 votes
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Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Aubergines, bamboo shoots, Hot and Spicy, Jungle Curry, Kaffir Lime Leaves, spicy, thai curry, tofu, Vegan Curry
Thai Curry Paste: Jungle
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 110kcal


  • 280 g Tofu Firm or Extra-Firm
  • 35 g Mae Jum Thai Jungle Curry Paste
  • 500 ml Water
  • 1 Small Aubergine
  • 150 g Mushrooms
  • 120 g Bamboo Shoots
  • 2 tbsp Vegan Fish Sauce
  • 1 tbsp Palm Sugar
  • 3-4 Kaffir Lime Leaves
  • 1 Large Red Chilli Garnish



  • Cut tofu into rectangle/cube bite-size pieces
  • Wash and clean the mushrooms
  • Cut the aubergine into cubes and part aside in lightly salted water (to stop discolouring)

Cooking Method

  • Heat oil in a pan/wok and fry tofu until golden brown and each side, then put to one side.
  • In the same pan/wok, fry the curry paste for 2 minutes, then season with vegan fish sauce and palm sugar, blend well before adding the water and bring to a light boil
  • Add the aubergines and bamboo shoots, simmer for 10 minutes
  • Next, tear up the kaffir lime leaves and add to the pan/wok with mushrooms and fried tofu chunks, simmer for a further 7-10 minutes.
  • Once all cooked, serve up and garnish with extra red chillies. Enjoy with a side of freshly steamed Thai Jasmine rice.


Calories: 110kcal | Carbohydrates: 11g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 271mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg