Jungle Curry (Kaeng Pa) Recipe

Picture a bustling open-air market amid the lush greenery of Thailand, where the aroma of fresh herbs and spices fills the air. Jungle Curry, or Kaeng Pa, is a dish that captures this vibrant setting, offering a symphony of flavors and an adventurous culinary experience. Unlike traditional Thai curries, Jungle Curry eschews the use of coconut milk, resulting in a zestful, clear broth that accentuates the freshness of its ingredients. This unique characteristic, combined with a hearty mix of chicken, Thai eggplant, bamboo shoots, and a chorus of green chilies and herbs, makes Jungle Curry a perfect choice for a family meal that’s both exciting and wholesome. Gather your loved ones around the table and embark on a flavorful journey through the heart of Thailand with this delightful dish.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Skill Level: Intermediate

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 3-4 Thai eggplants, quartered
• 1 cup bamboo shoots, julienned
• 1 cup green beans, trimmed and halved
• 1-2 fresh green chilies, sliced
• 1 cup mushrooms, sliced
• 4 cups chicken broth
• 2-3 kaffir lime leaves, torn
• 1 stalk lemongrass, cut into 2-inch pieces and bruised
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon white pepper
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until they turn opaque.
2. Pour in the chicken broth and bring it to a gentle boil.
3. Add the lemongrass, kaffir lime leaves, and fresh green chilies. Let the broth simmer for 5 minutes, allowing the aromatics to infuse into the liquid.
4. Add the Thai eggplants, bamboo shoots, green beans, and mushrooms. Continue to simmer until the vegetables are tender, about 10-15 minutes.
5. Stir in the fish sauce, soy sauce, palm sugar, and white pepper. Taste and adjust the seasoning if necessary.
6. Once everything is cooked through, ladle the curry into serving bowls. Garnish with fresh cilantro leaves before serving.

Helpful Tips:

• If you can’t find Thai eggplants, you can substitute them with regular eggplants diced into smaller pieces.
• For a milder version, reduce the number or omit the fresh green chilies.
• To make the preparation faster, you can use pre-cooked sliced chicken breast.

Storage Instructions:

Leftover Jungle Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Ingredient Substitutions:

If you don’t have palm sugar, brown sugar is a good alternative. For a vegan version, replace the chicken with tofu and use vegetable broth instead of chicken broth.

Pairings:

Jungle Curry pairs beautifully with steamed jasmine rice, which helps to balance the fiery flavors. For a complete meal, serve it alongside a simple cucumber salad and a refreshing glass of Thai iced tea.

At Zynahz, we believe in bringing families together through the magic of cooking. Our Jungle Curry recipe is more than just a meal; it’s a shared experience that brings a touch of adventure to your table. We encourage you to try this recipe, share your culinary creations with us, and introduce these flavors to your friends and family. Don’t forget to explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter to keep the inspiration flowing. Together, let’s make every meal a celebration of creativity and joy in the kitchen.