Jungle Curry (Kaeng Pa)
แกงป่า Kaeng PaSay it: gaeng PAH
Jungle curry, or kaeng pa, is a fiery Thai curry from the northern and central regions, made without coconut milk. Instead, a punchy paste of dried chilies, shallots, lemongrass, galangal and shrimp paste is fried with pork, then simmered with water, bamboo shoots, Thai eggplants and long beans. The result is a thin, intensely aromatic sauce that tastes hot, herbal and savory, not creamy. It is everyday food in Thailand, served with rice to temper the heat.
Jungle Curry (Kaeng Pa)
แกงป่า, Kaeng Pa
Pronounced gaeng PAH
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Curry paste
Curry
Method
Put the dried chilies in a small bowl, cover with hot water, and soak for 15 minutes, until soft and pliable. Drain, squeeze out excess water, and discard the seeds if you want less heat.
Pound the soaked chilies, fresh chilies, shallot, garlic, lemongrass, galangal, coriander root, lime zest, white pepper, shrimp paste, salt, and turmeric in a mortar and pestle until a thick, fairly smooth paste forms. If using a food processor, add 1 tbsp of the measured water and pulse, scraping down the sides, until smooth.
Heat the oil in a wok or wide saucepan over medium-high heat. Add the curry paste and fry for 2–3 minutes, stirring constantly, until it smells fragrant, the raw garlic aroma is gone, and the paste darkens slightly.
Add the pork and cook for 3–4 minutes, stirring to coat it in the paste, until the outside is no longer pink.
Pour in the water, fish sauce, and palm sugar. Bring to a brisk simmer, then add the bamboo shoots and Thai eggplants. Cook for 6–8 minutes, until the eggplants are tender and the broth is flavorful.
Add the long beans, kaffir lime leaves, and fingerroot. Simmer for 3–4 minutes more, until the beans are crisp-tender and still bright green.
Stir in the Thai basil and cook for 30 seconds, just until wilted. Taste and add more fish sauce if needed—the curry should be salty, hot, and aromatic.
Serve hot with steamed jasmine rice, spooning the curry and vegetables over the rice.
Regional variants
Swap pork for chicken thighs, wild boar, or firm fish; northern versions often add more bamboo shoots and wild herbs. Keep the curry coconut-free.
Cook's notes
- Jungle curry is meant to be fiery; adjust by removing seeds from the dried chilies or using fewer fresh chilies.
- Pound the paste for a smoother texture; a food processor works but may need a splash of water.
- Do not overcook the long beans; they should stay crisp.
Serve with
Steamed jasmine rice, plus extra fish sauce and fresh chilies on the side.
Make ahead and storage
The curry paste can be made up to 3 days ahead and refrigerated, or frozen for 1 month. The finished curry keeps 2 days in the fridge and reheats gently on the stove.
