Kaeng Pa (Jungle Curry)

Name: Kaeng Pa (Jungle Curry)
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 400 g Pork loin or chicken, sliced thin; 3 tbsp Red curry paste; 900 ml Chicken or pork stock; 3 stems Fresh green peppercorns on the stem; 6 Thai apple aubergines, quartered; 60 g Pea aubergines; 100 g Long beans, in 4 cm lengths; 150 g Bamboo shoots, sliced; 40 g Krachai (fingerroot), julienned; 6 Kaffir lime leaves, torn; 2 handfuls Holy basil; 3 tbsp Fish sauce; 6 Bird's eye chillies, bruised; 2 tbsp Cooking oil

A Thai curry with no coconut milk at all — just stock, a fistful of pounded chilli paste, green peppercorns and whatever grows nearby. Fiercer and thinner than any curry a restaurant abroad will serve you.

Sumber

Resep oleh Central Thai home kitchens · 🏺 Tradisional · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · the curry without coconut — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a variety of Thai curry from the forested areas of Thailand which, unlike many other Thai curries, traditionally contains no coconut milk. Quantities and the burn warning are this book's own.

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Langkah

Fry the curry paste in the oil over medium heat for 3 minutes, until it darkens and smells sharp.
💡 With no coconut cream to fry the paste in, use oil and watch it — there is no fat cushion here, and the paste burns in seconds if the heat is high.
Add the meat and turn it in the paste for 3 minutes.
Pour in the stock and bring to the boil. Add the krachai, peppercorns and chillies.
Add the bamboo, long beans and both aubergines. Simmer 12 minutes.
Season with the fish sauce, throw in the lime leaves and basil, and take it off the heat at once.

💡 Tips

It should be thin enough to drink and hot enough to make you stop. Served with rice, which is the only thing cooling it down.
Every vegetable here is swappable. Jungle curry was named for what was to hand, not for a fixed list.