🌿 Jungle Curry: A Fragrant and Spicy Dish from Northern Thailand 🌶️

Jungle Curry, a bold and fragrant dish from Northern Thailand, originally made with wild game and now commonly prepared with pork, beef, or frog legs. 🌿🔥

Jungle Curry (Kaeng Pha - แกงป่า) gets its name from its origins: it was traditionally made with wild game hunted in the forests, hence the name "jungle curry." Today, it is commonly enjoyed with pork, beef, or frog legs. What sets this dish apart is its bold combination of fresh green peppercorns, Boesenbergia rotunda (krachai), and holy basil, which create an intensely aromatic and well-balanced flavor. This curry is a must-try for lovers of authentic Northern Thai cuisine!

Recipe: Jungle Curry (Kaeng Pha - แกงป่า)

Ingredients (serves 2):

Jungle Curry Paste:

• 5 dried Cayenne chilies (deseeded, stems removed, soaked for 5 min, then drained)

• 5 dried bird’s eye chilies

• ½ teaspoon coriander seeds

• ½ teaspoon white peppercorns

• 10 g lemongrass, chopped

• 5 g galangal, chopped

• 5 g garlic

• 5 g shallots

• 1 coriander root

• 10 g Boesenbergia rotunda (krachai)

• 1 teaspoon shrimp paste

Curry:

• 400 ml chicken stock

• 200 g meat of choice (pork, beef, frog legs, or other)

• 150 g vegetables such as:

  • Thai eggplants (quartered)

  • Pea eggplants

  • Long beans (cut into 3 cm lengths)

  • Baby corn (halved lengthwise)

• 2 sprigs of fresh green peppercorns

• 2 tablespoons fish sauce

• 1 teaspoon sugar

• 1 handful holy basil leaves

• 1 tablespoon oil

• 1 piece Boesenbergia rotunda (krachai), finely sliced

• ½ fresh red Cayenne chili, thinly sliced on the diagonal

Instructions:

1. Prepare the Curry Paste:

   • Pound the chilies, coriander seeds, and white peppercorns.

   • Add the hard ingredients (lemongrass, galangal).

   • Then add the softer ingredients (krachai, coriander root, shallots, garlic).

   • Finish with the shrimp paste.

   • Pound until a smooth paste forms.

2. Cooking the Curry:

   • Heat oil in a pot or wok.

   • Add the curry paste and stir-fry with the meat for 1–2 minutes to release the aromas.

   • Add a ladle of chicken stock and cook for another minute.

   • Pour in the rest of the broth, add the green peppercorns, and season with fish sauce and sugar.

   • Let simmer over low heat for 10 minutes.

3. Add the Vegetables:

   • Add the prepared vegetables and cook for another 5 minutes.

   • Taste and adjust seasoning if needed.

4. Final Touch:

• Stir in the holy basil leaves and cook for one more minute.

• Serve in bowls and garnish with sliced krachai and red chili.

Want to explore more Thai curries and their unique flavors? Check out my Thai Curries Ebook, featuring 25 authentic recipes, detailed guides on curry pastes, and tips for mastering Thai curry-making. Download it now and bring Thai flavors to your kitchen! 📖🔥

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