Serving presentation for Thai Jungle curry

Thai Jungle Curry or Kaeng Pa

This is as fiery as it gets for a Thai curry, it is way more spicy than most people can handle. It is also one of the simplest Thai curries to prepare, Jungle curries, or more accurately, forest curries, were traditionally made with whatever was to hand so your choice of meats and vegetables comes down to whatever you want in your curry. Although this was a dish most often cooked with wild boar it is far more common these days to see it cooked with pork or sometimes chicken. Of all the ingredients you might use I think it’s worth getting some Thai basil which is sold in most supermarkets these days, fresh green peppercorns on the stalk are great but you would need to find those in an Asian shop. This curry is also cooked without coconut milk but I don’t doubt that someone is going to try it with coconut milk:-)
I’ll wait to see customer feedback on this one, it’s certainly possible to make it even spicier but no point in doing so if only a few people are able to take it.

A note of caution. Although this is already a cooked curry paste it’s still capable of inducing a sneezing attack or worse when the paste is being heated. For that reason, the paste is added to water and cooked rather than cooked directly as with most curry pastes.  A cooker hood is also advisable.

Suggested ingredients for Thai Jungle curry. Use around 500g of meat as well as vegetables. Note I have used aubergine below and after a few tests I think it tends to make the curry milder than it would be without it, probably due to the high water content. Personal preferences again, spice levels are so subjective.  I would also add fish sauce and sugar to it but that is to my own taste.

Ingredients for Thai Jungle curry

This is how I have prepped my ingredients.

Add a spoonful of oil to a pan and cook the meat whilst stirring.

Add meat to pan and cook whilst stirring

 Add 300 ml of water to the pan.

Add 300 ml of water to the pan

Add the Jungle Curry paste to the pan

Add Jungle Curry paste to the pan

Bring the contents of the pan to a simmer and cook for a few minutes

Bring contents of pan to a simmer
Add vegetables to pan and cook for a few minutes more. This paste has a low salt content as it allows me to judge the heat better when making it, so you might want to test and adjust salt content to your own taste, fish sauce would be ideal.

Add vegetables to pan simmer till cooked

Garnish with Thai basil if available and serve with rice.

Serving Presentation Thai Jungle Curry from My Thai Curry
Serving presentation for Thai Jungle curry

Enjoy:-)

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Thai Jungle Curry or Kaeng Pa


Description

Jungle Curry is an especially fiery dish and far more spicy than most people would be able to handle. It’s also very simple curry to make, normally served without coconut milk, however, some people might prefer to add coconut milk to the finished dish to calm it down a little!


Ingredients

Scale

500 g of sliced pork.

Vegetables of your choice. Check out the images above or the notes below


Instructions

  • Add a spoonful of oil to a pan and cook the meat whilst stirring
  • Add 300 ml of water to the pan.
  • Add the Jungle Curry paste to the pan.
  • Bring the contents of the pan to a simmer and cook for a few minutes.
  • Add vegetables to pan and cook for a few minutes more. This paste has a low salt content as it allows me to judge the heat better when making it, so you might want to test and adjust salt content to your own taste, fish sauce would be ideal.
  • Garnish with Thai basil if available and serve with rice.

Notes

Can also be cooked with chicken or beef.

I use a mixture of vegetables when cooking this. Green beans, sweet corn, aubergine, or whatever is to hand. Some vegetables have the effect of absorbing spice and making this a much milder curry, aubergine is an example of that so bear that in mind when choosing your vegetables.

Thai basil is available from most supermarkets these days.

The fresh green peppercorns in the images above while not essential to the recipe do add a nice touch. They can usually be found in Asian shops or some shops also sell them pickled in brine. Nutrition data does not include rice.

  • Prep Time: 10 minutes
  • Cook Time: 10
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Thai

Nutrition

  • Serving Size: 150g
  • Calories: 374
  • Sugar: 1.6
  • Sodium: 0.5
  • Fat: 7.4
  • Saturated Fat: 1.9
  • Carbohydrates: 9.7g

Keywords: Spicy, jungle, curry

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