Gaeng Pa
Thai Jungle Curry
A rustic and fiery Thai jungle curry, celebrated for its intense spice and lack of coconut milk. This dish is traditionally made with a variety of fresh vegetables and your choice of protein, simmered in a fragrant, spicy broth.
🧂 Ingredients
- 400 g Pork loin or chicken thigh(Cut into bite-sized pieces (approx. 1-inch cubes).)
- 3 tbsp Jungle curry paste(Adjust to your spice preference. High-quality paste is key.)
- 2 tbsp Vegetable oil(For frying the paste.)
- 2 cups Water or chicken broth(Broth will add more depth of flavor.)
- 2 cups Mixed vegetables(Examples include green beans (trimmed and halved), bamboo shoots (sliced), bell peppers (sliced), and baby corn (halved). Choose firm vegetables that will hold their shape.)
- 1 cup Thai eggplant(Quartered or cut into bite-sized wedges. If unavailable, substitute with regular eggplant cut into similar sizes.)
- 2 tbsp Fish sauce(Or to taste. This provides essential salty and umami flavor.)
- 1 cup Holy basil leaves(Packed loosely. If holy basil is unavailable, Thai basil can be used, though the flavor profile will differ slightly.)
- 2-3 leaves Kaffir lime leaves(Torn or bruised to release aroma. Optional, but highly recommended for authentic flavor.)
- 1-2 Fresh red chilies(Sliced diagonally for garnish and extra heat. Optional.)
👨🍳 Instructions
- 1
Prepare the aromatics and protein. If using pork or chicken, ensure it's cut into uniform, bite-sized pieces. Have your jungle curry paste and vegetables prepped and ready.
⏱️ 5 minutes - 2
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the jungle curry paste and stir-fry for 1-2 minutes until fragrant and slightly darkened. Be careful not to burn it.
⏱️ 2 minutes - 3
Add the pork or chicken to the wok. Stir-fry with the curry paste, breaking up any clumps, until the meat is browned on all sides and mostly cooked through. This should take about 5-7 minutes.
⏱️ 7 minutes - 4
Pour in the water or chicken broth and add the kaffir lime leaves (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the wok.
⏱️ 3 minutes - 5
Add the mixed vegetables and Thai eggplant to the simmering curry. Cook for about 8-10 minutes, or until the vegetables are tender-crisp and the eggplant is softened but not mushy. The broth should slightly thicken.
⏱️ 10 minutes - 6
Stir in the fish sauce and taste the curry. Adjust seasoning as needed – you may want more fish sauce for saltiness or a pinch of sugar if the paste is particularly bitter (though this is uncommon for Gaeng Pa).
⏱️ 1 minute - 7
Remove the wok from the heat. Stir in the holy basil leaves until they just begin to wilt. The residual heat will cook them perfectly.
⏱️ 1 minute - 8
Ladle the Gaeng Pa into serving bowls. Garnish with sliced fresh red chilies, if desired. Serve immediately with steamed jasmine rice.
⏱️ 1 minute
💡 Pro Tips
- ✓The 'jungle' in jungle curry refers to its spicy, herbaceous nature and the absence of coconut milk, making it lighter and more intensely flavored.
- ✓For an authentic experience, seek out a good quality, pre-made jungle curry paste from an Asian grocery store. Making your own is an option for advanced cooks.
- ✓Feel free to customize the vegetables based on what's in season or available. Root vegetables like carrots or potatoes can also be added, but may require slightly longer cooking times.
- ✓This curry is meant to be spicy. If you are sensitive to heat, start with less curry paste and add more gradually.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other proteins like firm tofu, duck, or seafood (shrimp or fish fillets).
- Incorporate traditional jungle ingredients like snake beans, wild ginger, or peppercorns for a more authentic taste.
- Add a splash of tamarind paste for a subtle sour note.