📝 About This Recipe
Originating from the forested regions of Northern Thailand, this 'Jungle Curry' is a rare Thai delicacy that eschews coconut milk for a bracing, water-based broth. It is a bold, herbaceous explosion of heat and fragrance, featuring a complex aromatic paste and crunchy seasonal vegetables. What makes this soup truly special is its clean, sharp profile that balances the earthy depth of fingerroot with the citrusy brightness of fresh peppercorns and kaffir lime.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Red Curry Paste (Preferably Mae Ploy or Maesri brand for authenticity)
- 1/4 cup Fingerroot (Krachai) (peeled and sliced into matchsticks)
- 4 cloves Garlic (smashed and minced)
- 1 stalk Lemongrass (bottom 4 inches only, bruised and cut into 2-inch pieces)
The Broth and Proteins
- 1 lb Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 4 cups Chicken Stock (low sodium, or water for a more traditional 'thin' broth)
- 2-3 tablespoons Fish Sauce (adjust to taste for saltiness)
- 1 teaspoon Palm Sugar (to balance the heat)
Vegetables and Aromatics
- 4-5 pieces Thai Eggplants (quartered)
- 1 cup Snake Beans (cut into 1-inch lengths)
- 1/2 cup Baby Corn (sliced diagonally)
- 2-3 sprigs Fresh Green Peppercorns (optional, but adds a signature punch)
- 5-6 pieces Kaffir Lime Leaves (torn to release oils)
- 1 cup Thai Holy Basil (Bai Gaprow) (fresh leaves only)
- 3-5 pieces Red Thai Chilies (sliced lengthwise for extra heat)
👨🍳 Instructions
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1
Heat 1 tablespoon of neutral oil in a heavy-bottomed pot or wok over medium heat.
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2
Add the red curry paste to the oil. Sauté for 2-3 minutes, stirring constantly, until the paste becomes deeply fragrant and the oil begins to separate.
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3
Stir in the minced garlic, bruised lemongrass, and half of the fingerroot matchsticks. Cook for another 60 seconds until the aromatics are toasted.
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4
Add the chicken pieces to the pot. Stir-fry for 3-4 minutes until the outside of the chicken is sealed and coated in the spicy paste.
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5
Pour in the chicken stock or water. Increase the heat to high and bring the liquid to a rolling boil.
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6
Once boiling, reduce the heat to medium-low. Add the Thai eggplants, baby corn, and snake beans.
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7
Drop in the fresh green peppercorn sprigs and the torn kaffir lime leaves. Simmer for 6-8 minutes until the vegetables are tender but still retain a slight crunch.
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8
Season the broth with fish sauce and palm sugar. Taste the broth; it should be spicy, salty, and herbal with a very faint hint of sweetness.
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9
Add the sliced red Thai chilies and the remaining fingerroot for a final layer of fresh heat.
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10
Turn off the heat. This is crucial to preserve the delicate aroma of the herbs.
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11
Immediately fold in the fresh Holy Basil leaves. Stir gently until the leaves wilt into the hot broth.
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12
Ladle the soup into deep bowls, ensuring each serving gets a mix of vegetables, chicken, and a sprig of peppercorns.
💡 Chef's Tips
If you cannot find Holy Basil, use Thai Sweet Basil, though the flavor will be less peppery. Do not overcook the vegetables; the charm of Kaeng Pa lies in the varied textures of the jungle produce. For a more authentic 'wild' flavor, use wild boar or venison instead of chicken. If the soup is too spicy, add more palm sugar or a squeeze of lime juice to balance the capsaicin. Always tear the kaffir lime leaves rather than cutting them to maximize the release of essential oils.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fragrant Jasmine rice to soak up the spicy broth. Pair with a Thai-style omelet (Khai Jiao) to provide a rich, fatty contrast to the lean soup. A cold, crisp Lager or a dry Riesling works beautifully to cut through the intense spice. Provide a small side dish of Prik Nam Pla (fish sauce with chopped chilies) for those who want extra salt and heat. Follow the meal with fresh tropical fruit like mango or mangosteen to cool the palate.