Kaeng Pa (Thai Jungle Curry)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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).

   ⏱️ 10 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 7 minutes
4. 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.

   ⏱️ 10 minutes
5. 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.

   ⏱️ 2 minutes
6. 6

   Serve immediately, ideally with steamed jasmine rice.

💡 Pro Tips

• ✓Authentic Kaeng Pa is characterized by its lack of coconut milk, resulting in a lighter yet intensely flavored broth.
• ✓Traditionally, jungle curry used ingredients found in the forest, hence the name. Feel free to experiment with other vegetables like mushrooms or kaffir lime leaves.
• ✓This 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.
• ✓Ensure your curry paste is fresh and potent for the best flavor.

🔄 Variations

• 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.

🥗 Nutrition

Per serving