Kaeng pa (jungle curry) from the north of Thailand

Kaeng pa (Thai: แกงป่า) is also called forest curry or jungle curry and is a typical dish from the north of Thailand. Some call the dish 'Chiang Mai jungle curry'.

It is a variety of curry that, unlike many other Thai curries, usually does not contain coconut milk, as coconuts do not occur naturally in the rainforests in the north of the country. This dish is therefore ideal for people with a diet low in saturated fat. However, there are varieties that contain coconut.

Kaeng pa is a very spicy and watery curry with a distinctive full flavour. Ingredients are usually: kaffir lime zest and leaves, lemongrass, green peppercorns, galangal, garlic, peas, eggplant, and chili. It was originally prepared with wild boar, but is now usually prepared with pork or chicken.

Be sure to try the dish if you're in the North. To taste the Thai jungle curry in Bangkok, you can go to a restaurant called Ran Gaeng Pa Sriyan (ร้าน แกง ป่า ศรี ย่าน). Located near the Sri Yang market in the Dusit district of Bangkok. They serve some of the best jungle curries in town. In addition to jungle curry, the menu also includes an extensive mix of other delicious Thai dishes, including Northern Thai specialties.

Origin and history

Kaeng pa has its roots in the rural jungle areas of Thailand, where access to coconut milk was limited or not available at all. This distinguishes kaeng pa from other Thai curries that often have a coconut milk base. Instead, kaeng pa uses water, making it a lighter, but very spicy curry. This dish was traditionally made with whatever was available in the jungle, including wild meats such as bird, fish or pork, as well as a variety of wild vegetables, herbs and roots.

Particularities

One of the most notable features of kaeng pa is the lack of coconut milk, which gives it a less creamy texture but enhances the flavors of the fresh herbs and spices. It is also known for its health benefits as it is packed with vegetables and contains less fat than other curries. Kaeng pa reflects the Thai philosophy of using local ingredients, resulting in a dish that is both nutritious and flavorful.

Flavor profiles

Kaeng pa is known for its sharp and spicy taste. It contains a complex blend of herbs and spices, including lemongrass, galangal, kaffir lime leaves, wild ginger, and hot chili peppers, all of which contribute to its distinctive spicy and aromatic profile. Fish sauce and a little sugar are often added to add depth to the flavor and provide a subtle umami and sweetness that balances the heat.

Preparing Kaeng pa yourself

To prepare Kaeng Pa, an authentic Thai jungle curry for four people, you need the following ingredients:

Ingredients

For the Curry Paste:

• 10 small Thai green chili peppers (or to taste for desired spiciness)
• 5 shallots, peeled
• 5 cloves garlic, peeled
• 1 piece galangal (about 2 cm), peeled and cut into pieces
• 1 lemongrass stalk, bottom part finely chopped
• 1 teaspoon kaffir lime zest (or replace with lime zest)
• 1 teaspoon shrimp paste
• 1 / 2 teaspoon of salt

For the Curry:

• 500 grams chicken fillet or thigh fillet, cut into pieces (you can also use other meat or fish of your choice)
• 2 tablespoons vegetable oil
• 750 ml water
• 2-3 kaffir lime leaves, torn
• 1 handful Thai eggplants (small green eggplants), halved or quartered
• 1 handful of bamboo shoots, thinly sliced
• 1 handful green beans, halved
• 1-2 red chili peppers, thinly sliced ​​(for decoration and extra heat)
• 1 handful of Thai basil leaves
• Fish sauce to taste
• 1 teaspoon palm sugar (or brown sugar)

Preparation method

1. Make the curry paste: Place all the ingredients for the curry paste in a mortar and pound into a smooth paste. You can also use a food processor, adding a little water if necessary to make mixing easier.
2. Prepare the curry: Heat the oil in a large pan over medium heat. Add the curry paste and fry for a few minutes until the aroma is released.
3. Add the chicken: Place the chicken pieces in the pan and stir-fry until they are white all over. Make sure the chicken is well covered with the curry paste.
4. Add water: Pour the water into the pan and bring to the boil. Add the kaffir lime leaves and let it simmer for about 20 minutes.
5. Add the vegetables: Add the eggplant, bamboo shoots and green beans to the pan. Simmer the curry for another 10-15 minutes, or until the vegetables are tender but still have a bite.
6. Flavor: Season the curry with fish sauce and palm sugar. Adjust the flavor to your own preference. Just before serving, add the Thai basil leaves and red chili peppers.
7. To serve: Serve the kaeng pa warm with steamed jasmine rice for an authentic Thai meal.

This ingredient list and recipe provide a foundation for making kaeng pa, but feel free to experiment with different meats, fish, or additional vegetables of your choice. Kaeng pa is versatile and can be adapted to your own taste preferences and dietary requirements.