Jungle or ‘forest’ curries come from the forests in the north of Thailand - unlike many Thai curries they contain no coconut milk making them fresh, fiery and flavoursome. This recipe kit includes a Gaeng Pa fiery Thai jungle curry paste - by Henfield-based chef Neha Hampton - which is salty, sweet & sour and works perfectly alongside oily fish, like the Loch Duart salmon used here.
Your recipe kit will include the Gaeng Pa fiery Thai jungle curry paste, skinned and cubed Loch Duart salmon fillet and jasmine rice.
Using this recipe kit couldn't be simpler: just add the paste into a pan and warm for a few minutes until aromatic; then add water and the fish and cook for 15 minutes. Delicious, nutritious and perfect when you're pushed for time or have a curry craving.
You can also buy individual pots of this curry paste.
Please note: when choosing the weekly or monthly price options, you cannot purchase other products at the same time. Please order other items separately afterwards, and we'll bring everything together.
Gaeng Pa Thai jungle curry recipe kit
SMALL (serves 2):
1 pot of Gaeng Pa jungle curry paste
250g skinned and cubed Loch Duart salmon fillet
150g jasmine rice
MEDIUM (serves 4):
2 pots of Gaeng Pa jungle curry paste
500g skinned and cubed Loch Duart salmon fillet
300g jasmine rice
LARGE (serves 6):
3 pots of Gaeng Pa jungle curry paste
750g skinned and cubed Loch Duart salmon fillet
450g jasmine rice