Jungle Curry

Preparation Time 25 minutes
Cooking Time 20 minutes
Standing/Marinating 0 minutes
Serves 4 portions
jungle curry
30ml vegetable oil  5ml black peppercorns, crushed 
2 onions, roughly chopped  15ml sugar 
lemon grass stalk, bruised  10ml ground turmeric 
4 Thai Chillies, seeded and finely sliced  75g spinach, steamed and roughly chopped 
4cm fresh root ginger, peeled and chopped  200ml coconut milk 
3 carrots, peeled, halved lengthways and sliced  Salt 
120snake beans (long beans) or green beans  Chopped fresh coriander and mint leaves, to garnish 
100g tender stem broccoli 
Grated rind of 1 lime 
10ml soy sauce 
5ml rice vinegar 


  1. Heat a wok or heavy pan and add the oil.  Once hot, stir in the onions, lemon grass, chillies and ginger. 
  2. Add the carrots, snake beans & broccoli with the lime rind and stir-fry for 1-2 minutes. 
  3. Stir in the soy sauce, rice vinegar. 
  4. Add the crushed peppercorns, sugar and turmeric, then stir in the spinach. 
  5. Add the coconut milk and simmer for about 10 minutes, until the vegetables are tender. 
  6. Season with salt and serve hot, garnished with fresh coriander and mint.