Jungle Curry (Gaeng Pa)

Jungle Curry (Gaeng Pa) Introduction Jungle Curry, known as Gaeng Pa in Thai, is a fiery and aromatic dish hailing from the dense forests of Northern Thailand. Unlike many other Thai curries, Jungle Curry is traditionally made without coconut milk, giving it a lighter and more broth-like consistency. This curry is packed with vibrant vegetables, fresh herbs, and tender meat, making it a perfect option for those seeking a healthy and flavorful meal. The absence of coconut milk allows the bold spices and fresh ingredients to shine through, offering a unique taste that sets it apart from other Thai curries. Instructions Prepare the Ingredients: Gather all the necessary ingredients - Jungle curry paste, chicken or pork, Thai eggplants, green beans, bamboo shoots, fresh basil leaves, fish sauce, palm sugar, kaffir lime leaves, and fresh chili peppers. Cook the Paste: Heat a pot over medium heat and add a small amount of oil. Add the Jungle curry paste and stir-fry until fragrant. Add the Meat: Add the chicken or pork to the pot and cook until the meat is no longer pink. Add the Vegetables: Add the Thai eggplants, green beans, and bamboo shoots to the pot. Stir well to combine. Season the Curry: Add fish sauce and palm sugar to taste. Stir until the sugar is dissolved. Simmer: Add kaffir lime leaves and fresh chili peppers. Let the curry simmer until the vegetables are tender and the meat is cooked through. Finish and Serve: Add fresh basil leaves just before serving for a burst of flavor and aroma. Serve hot with steamed jasmine rice.