To celebrate National Curry Week, Chaophraya will not only be serving up delicious dishes, but will also be raising money for charity. From now until 28 of October, Chaophraya will donate 50p from every sale of its juicy Jungle Curry to charity, Safe Child Thailand. This inspiring charity works tirelessly to safeguard vulnerable Thai children and empower them to reach their full potential.
10ml rapeseed oil
30g jungle curry paste
300ml chicken stock
150g beef rump
30g bamboo slices
20g shredded carrots
30g pak choi
20g oyster mushrooms
20g fine beans
10g kraichai (wild ginger)
10 fresh peppercorns
5g red chilli
1 tsp fish sauce
sugar to taste
salt to taste
On a high heat, add oil to your wok or pan until it begins to smoke.
Add your jungle curry paste and stir fry – but be careful not to burn the paste.
Once the curry paste is cooked and the Thai spices become fragrant, add your chicken stock.
Once the curry paste has fully dissolved, add the beef.
Once your beef start to cook, add the remaining vegetables into the pot.
Season with sugar, fish sauce and salt.
Once the vegetables begin to soften, serve in a bowl with a side of jasmine rice.