Jungle curry is a curry dish from northern Thailand that does not contain coconut milk. It is spicy.
Pickled or brined green peppercorns can be hard to find in grocery stores but asian or specialty markets usually have them. Same goes for the kaffir lime leaves. Tofu maybe used in place of chicken for vegetarians - just make sure your curry paste is shrimp/prawn free.
Jungle Curry Stew
6 cups water
3" ginger, peeled, roughly sliced
6 scallions, white parts only
2 garlic cloves, smashed
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons high heat oil (grape, sunflower.. )
1 tablespoon (or so) red curry
1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup green beans, trimmed, halved
2 carrots, peeled, sliced
1 cup mushrooms, sliced
1 chinese or japanese eggplant, halved, sliced
3 strands pickled green peppercorns
5 kaffir lime leaves (optional)
handful baby corn
1 teaspoon fish sauce
juice 1/2 lime
To make the broth: bring water, ginger, scallions, garlic, soy and rice vinegar to a boil. Reduce heat and simmer 15 minutes uncovered. Strain, discard solids and set aside.
To make the curry: heat oil in wok on high heat. Add curry paste and cook 2 minutes, stirring. Add chicken, cook 5 minutes, until color changes, tossing occasionally. Add green beans, carrots, mushrooms, eggplant, 2 cups of prepared stock, peppercorns and lime leaves. Cook 2 minutes. Add all remaining stock and boil for 1 minute. Add baby corn, fish sauce, lime juice and salt.
Serve hot and with rice.