Kaeng Pa (Jungle Curry)
Ingredients
- 400 gPork shoulder blade (thinly sliced)
- 2 tbspThai curry paste red (ready to use)
- 800 mlMineral water (boiling)
- 20 ggalangal (thinly sliced)
- 2 pclemongrass (bruised)
- 4 pckaffir lime leaves (torn)
- 1 pcEggplant (aubergine) (small diced)
- 100 gGreen bean (trimmed and halved)
- 100 gBambusa vulgaris or Phyllostachys edulis (sliced into matchsticks)
- 2 tbspfish sauce (for seasoning)
- 1 tsppalm sugar (grated)
- 2 pcGarlic (minced)
- 2 tbspPeanut oil (for frying)
- 3 pcThai chili (halved lengthwise)
- 30 gKrachai (Fingerroot) (cut into thin strips)
- 3 pcFresh green peppercorns (whole sprigs)
Method
A clear, searing broth that awakens the senses. Tropical forest aromas blend with the sharp heat of Thai chilies. The meat is supple, the vegetables stay crunchy.
- 1
Heat the peanut oil in the wok. Add the red curry paste and work it with a spatula. It should color and release a powerful, pungent aroma.
- 2
Pour in the mineral water. Add the sliced galangal, crushed lemongrass, torn kaffir lime leaves, and krachai. Bring to a boil to extract the juices.
- 3
Slide the pork shoulder slices into the simmering liquid. The meat should whiten and stay tender; do not overcook.
- 4
Add the eggplants, green beans, bamboo shoots, and green peppercorn sprigs. Maintain high heat. The vegetables are ready when they are tender but still offer a slight resistance.
- 5
Stir in the fish sauce, palm sugar, and minced garlic. The sauce should be fluid. Taste to ensure the salt from the fish sauce balances the heat of the chili.
Frequently asked questions
How do you get this dish right?
- Never replace water with coconut milk: Kaeng Pa must be a clear broth, not a cream.
- Galangal and lemongrass are not meant to be eaten; they are only used to infuse the broth.
How long does this dish keep?
Keep for 2 days in the refrigerator. The spice level intensifies the next day.
