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Thai Jungle Curry or Kaeng Pa


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!



500 g of sliced pork.

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


  • 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.


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


  • 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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