Thai Jungle Curry, or Gaeng Pa, is a fiery and aromatic curry made without coconut milk, featuring a clear broth, tender chicken, and a variety of fresh vegetables and herbs. Perfect for spice lovers!
Ingredients
For the Curry Base:
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 tsp shrimp paste (optional)
- 6 cups chicken or vegetable stock
For the Curry:
- 1 lb chicken breast or thighs, sliced
- 1 cup bamboo shoots, sliced
- 1 cup green beans, trimmed
- 1 cup baby corn, sliced
- 1/2 cup Thai eggplant, quartered
- 1 tbsp fish sauce
- 1 tsp sugar
- 2-3 kaffir lime leaves, torn
- 1-2 red chilies, sliced (optional, for spice)
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Base:
- Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and shrimp paste, stir-frying until fragrant.
- Add the Stock:
- Pour in the chicken or vegetable stock and bring to a boil.
- Cook the Chicken:
- Add the chicken slices to the pot and simmer for 5-7 minutes, or until cooked through.
- Add the Vegetables:
- Stir in the bamboo shoots, green beans, baby corn, and Thai eggplant. Simmer for another 5-7 minutes until the vegetables are tender.
- Season the Curry:
- Add the fish sauce, sugar, kaffir lime leaves, and red chilies. Simmer for an additional 2 minutes.
- Serve:
- Transfer the curry to a serving bowl. Garnish with fresh Thai basil leaves and red chili slices. Serve hot with steamed rice.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 25g
- Carbohydrates: 12g
- Fat: 10g
- Sodium: 450mg
Notes
- Substitute chicken with tofu, pork, or shrimp for variation.
- Adjust the spice level by using more or fewer chilies.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊