Kaeng Pa (Jungle Curry)

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 440
• Protein: 27 g
• Carbs: 16 g
• Fat: 31 g

Ingredients

• 400 g Pork shoulder blade ( thinly sliced )
• 2 tbsp Thai curry paste red ( ready to use )
• 800 ml Mineral water ( boiling )
• 20 g galangal ( thinly sliced )
• 2 piece lemongrass ( bruised )
• 4 piece kaffir lime leaves ( torn )
• 1 piece Eggplant (aubergine) ( small diced )
• 100 g Green bean ( trimmed and halved )
• 100 g Bambusa vulgaris or Phyllostachys edulis ( sliced into matchsticks )
• 2 tbsp fish sauce ( for seasoning )
• 1 tsp palm sugar ( grated )
• 2 piece Garlic ( minced )
• 2 tbsp Peanut oil ( for frying )
• 3 piece Thai chili optional ( halved lengthwise )
• 30 g Krachai (Fingerroot) ( cut into thin strips )
• 3 piece Fresh green peppercorns ( whole sprigs )

Instructions

1. Roast the paste

   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. Wet and infuse

   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. Cook the meat

   Slide the pork shoulder slices into the simmering liquid. The meat should whiten and stay tender; do not overcook.

4. Integrate the vegetables

   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. Balance the flavors

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the refrigerator. The spice level intensifies the next day.