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For The Red Curry Paste:


• 17 to 20 (2- to 3-inch-long) dried hot red chiles, halved and seeds discarded or 6-8 dried California chiles, large

• 4 teaspoons coriander seeds

• 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded

• 1 teaspoon whole black peppercorns

• 4 teaspoons finely chopped peeled ginger root

• 6 (4-inch-long) fresh or frozen Kaffir lime leaves, finely chopped, or ½ lime zested

• 2 tablespoons chopped fresh cilantro roots or stems

• 5 small shallots, chopped (6 tablespoons)

• 10-12 garlic cloves

• 15 to 20 (1-inch-long) red bird's-eye chiles, finely chopped, COMPLETELY OPTIONAL! (or less depending on preference)

• 1/2 teaspoon salt


1. Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve. Reserve soaking water.

2. Combine all ingredients in a food processor or blender and start by adding 4-5T. of the reserved chili soaking water, adding more as needed to grind to a paste.

Jungle Curry


  • 2 cup chicken stock, or water
  • 2 – 3.5 oz red curry paste, depending on your preference
  • 2-3 slices galangal, 1/4 inch thick
  • 1 pound pork chops, sliced thin or diced
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/2 cup canned bamboo shoot
  • 1/2 cup canned baby corn
  • 1/2 cup canned straw mushroom, or sliced fresh shitake
  • 8-10 string beans, cut in to 2″ length
  • 15 thai basil leaves


1. In a dutch oven, add the water, red curry paste, and galangal. Stir to combine until boiling.

2. Add the pork and let it cook for 1 minute. Add the fish sauce and sugar, stir to mix. Gently transfer the bamboo shoots, baby corn, straw/fresh mushrooms, and green beans into the pot. Stir to incorporate.

3. Cover the pot and bring to boil. Turn the heat to medium low and let it cook for 5-6 minutes. Add in the basil leaves. Give it a quick stir and cook for 2 more minutes. Serve with rice or rice stick noodles.