Alrighty folks, its go time! For those following along at home, it’s cake week! And by that I mean I will elbow deep in buttercream and cake batter as I prep for my cousin’s wedding cake! We are t-minus 7 days away from the destination wedding in Florida. Which means I have 4 days to bake, assemble, pack, freeze, and send off a 3 tiered cake for a long 2 day drive to the Keys. Yeah, I know it sounds a little coo-coo, but the cake is already coming together and I can tell it’s going to be stunning. But a week task of making a wedding cake means there is very little time to make actual meals. I did however manage one pretty tasty meal before the week got too crazy. Enter: Jungle Curry.
Other than being super fun to say, this Jungle Curry was tasty, didn’t take too long to prepare, and gave me a good amount of healthy leftovers for this busy week ahead. And I freakin love Thai food. So this meal was a major win for me!
Originating the northern jungles of Thailand, this curry boasts many of the wonderful and fragrant ingredients all Thai curries have, with the exception of coconut (which dont grow in that region). This flavorful, slightly spicy curry is jammed packed with vegetables. It’s an excellent lighter alternative to the heavier coconut curries Thailand is more known for. So if you’re like me and looking forward to spending the entire week in a bathing suit and therefore want some lighter fare leading up to it, this Jungle Curry is a perfect meal. And even if a bathing suit is not in your near future but you just want a freaking good meal with lots of leftovers, this definitely is the meal for you.
You can make your own curry paste by following my recipe here! Or…