Jungle Curry



Serving size for 1 person

Vegetable oil
Chef Na’s Red Curry Paste
Optional Vegetables;
Broccoli, carrot, pumpkin, cauliflower, mushroom, green bean and eggplant cut into bite-size pieces
Coconut sugar
Soy sauce
Holy basil (or Thai basil)
Kaffir lime leaves
Red or Green Chilies slice (optional)
1 tbsp
20 g
1 cup
200 g

50 g
1 tsp
1 tbsp
1 tbsp 


  1. Heat a saucepan over a medium-high heat. Add vegetable oil and sauté Chef Na’s Red Curry Paste and cook for 1 minute.
  2. Stir in water, bring to boil, then add soy sauce and coconut sugar. Reduce the heat and simmer for 2 minutes.
  3. Add vegetables. Bring to the boil, then reduce the heat and simmer 3-5 minutes or until vegetable are cooked, until the liquid has reduced slightly and the flavours have melded together. This curry should be a little thick and hot-if you like hotter add some more chilies.
  4. Stir in holy basil or Thai basil and Kaffir lime leave.
  5. Garnish with sliced red chilies. Serve with steam rice and enjoy your culinary creation!

For more recipes please link to:
Facebook: Chef Na’s Plant-Based Kitchen

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