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som saa British Game Jungle Curry

2

15 minutes

Thai jungle curries are country style curries, most commonly found in the Central Plains of Thailand. They tend to be very spicy and use stock, rather than coconut milk or cream. They also very often utilise wild meats from the Thai countryside - things like wild boar, or birds. In the UK we have fantastic game, which is perfect for this type of curry. Here we have suggested pheasant or venison, but almost any lean game meat would work well. Give this a try if you like your curries big on flavour and spice! Some game, such as venison steak or wild duck, is best served pink (i.e rare / medium rare). In order to achieve this: just cut the meat slightly thicker than described, and reduce the time the curry is simmered for - by 1 or 2 minutes.

8 Farmdrop products in this recipe

£37.03

Here’s how you do it

  1. Put a pan on a medium heat, add the oil followed by the curry paste and fry, stirring regularly, for a minute.
  2. Now add the game meat, lime leaves if using, fish sauce and a pinch of palm sugar.
  3. Fry, stirring regularly, for another minute before adding the chicken stock and green beans.
  4. Simmer gently for 3 or 4 more minutes before folding through the sliced chillies and torn herbs. Turn off the heat and taste: it should be hot, herbal and robustly seasoned - add a touch more fish sauce if needed.
  5. Serve with jasmine rice (and ideally with one or two other Thai dishes, to make a balanced Thai style meal).

Ingredients

  • 200-250g of lean game meat e.g pheasant or lean venison steak, sliced into small bite sized pieces (around 1cm wide and 3 - 4cm in length)
  • 150ml chicken stock, ideally fresh, but use a stock cube if unavailable*
  • 60g som saa jungle curry paste
  • 2 tbsps plain oil, such as groundnut or sunflower oil*
  • 2 tbsps fish sauce
  • Half a tsp palm sugar - ideally good quality 100% coconut sugar
  • A handful of green beans, cut into small 2-3cm lengths
  • Small handful of mixed, roughly torn Thai basil and mountain coriander
  • 4-5 fresh or frozen kaffir lime leaves (optional)
  • 3 long red chillies, sliced at an angle into bite sized pieces

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Infarm

Thai Basil

1 Bunch (min. 15g)

£1.94

Infarm

Mountain Coriander

1 Bunch (min. 15g)

£1.94

25% OFF

Park Farm

Wild Venison Diced

1 Pack (500g)

£8.25

£6.80

£13.60/kg

Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)

£2.15

som saa

Artisan Palm Sugar

1 Jar (220g)

£7.50

som saa

Fresh Jungle Curry Paste

1 Jar (180g)

£9.95