You can find the recipe for the jungle curry paste in our category basics. Curries are wonderful dishes for every season. In our jungle curry recipe, we combine local fall vegetables with exotic Thai vegetables. First of all peel and chop the carrots, sweet potatoes and parsnip. Also chop the remaining vegetables into bite-sized pieces. Sweat the curry paste 1-2 minutes with coconut oil in a wok, then add the vegetables and stir with the paste and fry for another 5 minutes. Deglaze with lime juice, add the tomatoes, vegetable stock and coconut milk and simmer with closed lid for 8-10 minutes. Season with salt and palm sugar. Finally add the chopped coriander and Thai basil. Serve with black whole grain rice (or jasmine rice).
Roast the Quinoa seeds without grease in a pan until they start scenting and turn golden brown. Don’t let them burn! Let the seeds cool down and then grind them in a flour mill. Dissolve the yeast and honey with the water in a bowl. Stir in 2/3 of the Quinoa/wheat flour. Now add salt and olive oil to the dough. Knead with the remaining flour to a smooth dough. Let it rest covered for at least 30 minutes in a warm spot. Mix the spices in your preferred quantity in a mortar and grind thoroughly. For the filling, peel the tomatoes and remove the pulp, dice the filets with the dried tomatoes in small cubes. Peel and chop the onion and garlic. Wash the spinach and remove the stalks. Heat the coconut oil in a pan and roast 1-2 teaspoons in it. Add the onion and garlic and sweat in the pan. Now also add the tomato cubes (fresh and dried) in the pan and fry everything for 3-4 minutes on low heat. Then add the spinach stir with the tomato mass and let it stew for a while. When everything’s ready, season with salt and pepper. Thinly roll out the dough to 20cm diameter discs, spread them with the spinach-tomato mass and fold the flatbreads in the middle. Press and close the ends (if necessary brush the edges with water). Bake the flatbreads in the middle of the preheated oven for 15-20 minutes at 200°C until they are golden brown.
Seed the chilli peppers, then peel and finely chop the ginger, garlic, shallots and krachai. Sweat the garlic and shallots in coconut oil. Slice the pale third of the lemongrass. Now start with the spices. Roast corianders seeds, pepper, cumin, cinnamon flowers, cloves and cardamom in a pan, then finely grind in a mortar or mill. Now mix all ingredients in a blender to a paste.
You can refrigerate the curry paste in an airtight sealed bin or jar for about one week or freeze it in an ice cube tray.