⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember the first time I tasted a jungle curry. It was at a tiny, unassuming roadside stall in Thailand, somewhere deep in the countryside. The air was thick with humidity, the sounds of the jungle all around. An old woman, her face etched with years of wisdom, ladled a steaming bowl of the fragrant broth for me. One taste, and I was hooked! The heat, the herbs, the complex dance of flavors – it was unlike anything I’d ever experienced. It was an adventure for my taste buds! Since then, I've been on a quest to recreate that experience in my own kitchen. I've tweaked and refined, experimented with different herbs and spices, until I finally landed on this version. It's my attempt to bring a little bit of that Thai jungle magic to your table.
Now, you might be thinking, 'Wild boar? That sounds intimidating!' And you're right, it can be a bit challenging to source. But trust me, the effort is worth it. Wild boar has a unique, slightly gamey flavor that adds a depth and richness to the curry that you just can't get with other meats. If you can't find wild boar, don't worry! You can substitute it with other game meats like venison or even tough cuts of pork like shoulder or leg. Just make sure to braise it low and slow until it's fall-apart tender. This recipe isn't for the faint of heart. It's bold, it's spicy, and it's not afraid to pack a punch. But if you're looking for a culinary adventure, a dish that will transport you to another world, then this Spicy Jungle Curry with Wild Boar and Herbs is definitely for you. What does this mean for you?
Required Equipments
- Mortar and Pestle (or Food Processor)
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Spicy Jungle Curry with Wild Boar and Herbs: Frequently Asked Questions
Spicy Jungle Curry with Wild Boar and Herbs
Venture into the heart of Southeast Asian cuisine with this Spicy Jungle Curry. Tender wild boar meets a vibrant explosion of fresh herbs and fiery spices, creating a truly unforgettable dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 180 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the wild boar: If using wild boar shoulder or leg, cut it into 1-inch cubes. Marinate the boar with 1 tablespoon of fish sauce, 1 teaspoon of ground coriander, and 1/2 teaspoon of black pepper. Allow it to marinate for at least 30 minutes or up to overnight in the refrigerator. If you only have 30 minutes, it will be fine.
- Make the jungle curry paste: In a mortar and pestle (or a food processor), combine the dried chilies, galangal, lemongrass, kaffir lime zest, coriander roots, garlic, shallots, shrimp paste, and turmeric. Pound or process into a smooth paste. This may take some time and effort, especially if using a mortar and pestle. Don't rush it – the finer the paste, the better the flavor!
- Sear the wild boar: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil. Sear the marinated wild boar in batches until browned on all sides. Don't overcrowd the pot, or the meat will steam instead of sear. Remove the boar from the pot and set aside.
- Sauté the curry paste: Add another tablespoon of oil to the pot. Add the jungle curry paste and sauté over medium heat for 5-7 minutes, stirring constantly, until fragrant and the color deepens. Be careful not to burn the paste, or it will become bitter. If it starts to stick, add a splash of water or stock.
- Combine and simmer: Return the seared wild boar to the pot. Add the chicken stock or water, fish sauce, palm sugar (or brown sugar), and tamarind paste. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the wild boar is fall-apart tender. The longer it simmers, the more flavorful the curry will be. Check the pot periodically and add more liquid if necessary to prevent it from drying out.
- Add vegetables and herbs: Add the bamboo shoots, green beans, Thai eggplant (if using), and makrut lime leaves to the pot. Simmer for another 15-20 minutes, or until the vegetables are tender-crisp. Stir in the fresh holy basil, Thai basil, and cilantro. These fresh herbs add a burst of flavor and aroma to the curry. Taste and adjust the seasoning as needed. Add more fish sauce for saltiness, palm sugar for sweetness, or chili peppers for heat.
- Serve: Ladle the Spicy Jungle Curry with Wild Boar and Herbs into bowls. Garnish with extra fresh herbs, if desired. Serve hot with steamed jasmine rice or sticky rice. I think you will like it.
- This pairs well with cold beer or with a spritzy wine.
📝 Notes
- Adjust the amount of chilies according to your spice preference.
- For a vegetarian version, substitute the wild boar with firm tofu or tempeh.
🍎 Nutrition
Calories: 450 kcal
Protein: 40 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 8 g
Calcium: 100 mg
