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).