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Kaeng Pa
Thai Jungle Curry
An intensely flavorful and spicy Thai curry from the jungle regions, traditionally made without coconut milk. This dish is known for its bold, aromatic, and fiery profile, featuring a medley of fresh vegetables and herbs.
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- 400 g Chicken or pork(Thinly sliced into bite-sized pieces. Chicken thighs or pork shoulder are recommended for tenderness.)
- 3 tbsp Jungle curry paste(This is a key ingredient. If store-bought, ensure it's a good quality paste. For authentic flavor, consider making your own. Adjust amount based on spice preference and paste intensity.)
- 2 cups Mixed vegetables(A variety of firm vegetables work well. Recommended: bamboo shoots (sliced), Thai eggplant (quartered), long beans (cut into 1-inch pieces), bell peppers (sliced), and baby corn (halved).)
- 2 tbsp Green peppercorns(Fresh green peppercorns (often sold in clusters) add a unique pungent and slightly sweet flavor. If unavailable, use a pinch of coarsely ground black pepper.)
- 1 cup Thai basil leaves(Fresh Thai basil provides a distinct anise-like aroma. Regular basil can be substituted, but the flavor will differ.)
- 2 tbsp Fish sauce(For authentic Thai seasoning. Adjust to taste.)
- 2 cups Water or chicken/vegetable broth(Broth will add more depth of flavor.)
- 1 tbsp Vegetable oil(For stir-frying the paste.)
ðšâð³ äœãæ¹
- 1
Prepare your ingredients: Slice the meat, chop the vegetables, and pick the Thai basil leaves. Have everything ready by the stove (mise en place).
â±ïž 10 minutes - 2
Heat the vegetable oil in a wok or large skillet over medium-high heat (around 190°C / 375°F). Add the jungle curry paste and stir-fry continuously for about 3-5 minutes, or until it becomes very fragrant and slightly darkened. Be careful not to burn it.
â±ïž 5 minutes - 3
Add the sliced meat to the wok. Stir-fry, breaking up any clumps, until the meat is just cooked through and coated in the curry paste. This should take about 5-7 minutes.
â±ïž 7 minutes - 4
Pour in the water or broth and bring to a simmer. Add the mixed vegetables (start with firmer vegetables like bamboo shoots and long beans, then add softer ones like eggplant and bell peppers a few minutes later if needed). Cook for about 8-10 minutes, or until the vegetables are tender-crisp.
â±ïž 10 minutes - 5
Stir in the fresh green peppercorns and Thai basil leaves. Cook for just 1-2 minutes more, until the basil is wilted and fragrant. Season with fish sauce to taste. The curry should be spicy, savory, and aromatic.
â±ïž 2 minutes - 6
Serve immediately, ideally with steamed jasmine rice.
ð¡ ããã®ã³ã
- âAuthentic Kaeng Pa is characterized by its lack of coconut milk, resulting in a lighter yet intensely flavored broth.
- âTraditionally, jungle curry used ingredients found in the forest, hence the name. Feel free to experiment with other vegetables like mushrooms or kaffir lime leaves.
- âThis dish is intentionally very spicy. Adjust the amount of curry paste to your heat tolerance. For a milder version, use less paste and add a touch of sugar.
- âEnsure your curry paste is fresh and potent for the best flavor.
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- Traditionally made with wild boar or game meats.
- Can also be made with other proteins like shrimp, fish, or tofu.
- Frog meat is a traditional, though less common, variation.