In the days when travel through various parts of Thailand required
journeying through areas of jungle, the people had to make do with what was
available there. This recipe is so named because the ingredients and
cooking method made it a suitable dish for the jungle. Best eaten in the
presence of monkeys, tigers and snakes to keep it more authentic.
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Combine all the ingredients for the curry paste, using a mortar and pestle
or a blender.

Heat a large saucepan and add the oil and curry paste. Stir-fry for 1
minute on medium-high heat.

Add the fish, fish sauce, water and eggplant and heat to boiling. Cook,
stirring, for 3 minutes. Add the remaining ingredients and remove from the
heat. Serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Stichworte: Thai, Fish