Like so often, I give my dishes my own, personal twist. I use organic Thai wholegrain rice, I add praew leaves and I do not cook it as hot as the Churchill Arms. But it's still hotter than hell. 

Thai jungle curry is cooked without coconut milk, because its origin are the forests or better jungles of Northern Thailand, where no coconut trees grow.

For the original meat version, wild boar, pork or chicken is used. The recipe may vary a bit from region to region in Thailand.   

Cook half a cup of rice in one cup of water on low heat for forty minutes.

While the rice is cooking, prepare the ingredients and cook the curry to have everything ready at one time.

Pick the praew leaves from the branches and put them aside. I love praew leaves because of its lemony-sharp fragrance and aroma adding a very special twist to this Thai dish. Praew leaves originally come from Indochina.  

The popular Thai basil is used for other Thai curries in my kitchen.

Like always advised, handle chillies with latex gloves when cutting them. 

Get rid of the ends and cut the chili diagonally to get bigger rings. Substitute this one red hot chili pepper with a couple of bird's eye chilies will make it as hot as the original. After 10 chilies do not wonder, if white steam comes out of your ears when eating or you may faint or you cannot go to the loo for three days. 

Fresh green pepper corns have more an intense aroma than hotness. They fit brilliantly into kaeng pa. Carefully pick them from the branch and store them in a small bowl with the chilies and herbs.

Open a small can of bamboo shoots (140 grams) and separate the brine from the shoots for the sauce. 

Cut 3 string beans in pieces.

Get 3 baby corns, cut them in quarters lengthwise and then in halves again.

Cut each of the four green eggplants in pieces of eight. 

Cut each of the purple eggplants in quarters. 

Now you have everything ready to start cooking the jungle curry in your wok.

Heat one tablespoon of coconut oil on high heat in your wok and get your veggies sizzling at once.

Start with the bamboo shoots, the baby corn and the string beans, because they need longer to cook. 

After 2 minutes add the eggplants, too, and stir fry for another 2 minutes. 

...and yes, you may prepare your own Thai curry paste and it may be better than convenience stuff, but it will take you some efforts, too. Therefore, if you found a good brand of non-MSG quality Thai curry paste - take it! It will be much quicker and cheaper and you will have a great result. 

When it comes to convenience jungle curry paste, the only brand relative easily available is Globo Inc. 'Country Style Red Curry Paste' for an awesome money-for- value price and perfectly enough for a really big portion, that feeds two persons.

Add it into your wok and stir fry until everything is mixed quite well. 

Now add 2 tablespoon of soy sauce and the brine from the bamboo shoots. Mix it well and let sizzle for 2 more minutes.

Finally add the herbs and chilies, but leave some out for garnishing later.

After another 2 minutes put the rice on the plate and add your portion of curry. Leave the rest in a pot, so it could not get cold or prepare a plate for a second person. For 3 persons the portion may be too small...or only as a small dish before a following main course. 

Garnish nicely and serve at once. Enjoy breathing fire! 

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