If you haven’t tried this chicken Thai jungle curry recipe (kaeng pa) yet, you’re missing out on one of the boldest and spiciest Thai dishes around. Its water-based broth lets every herb and spice shine in the most delicious way!
Note: This is a Northern Thai curry that’s really spicy. Just like kaeng som, it has no coconut milk, which is exactly what makes it so intense.
What is jungle curry
Jungle curry, or gaeng pa, is a spicy Thai curry made without coconut milk. It features herbal ingredients like fingerroot, green peppercorns, and holy basil. The dish originated in forested areas of Thailand where coconuts don’t grow—hence the name.
More about this water-based curry
In this recipe, I’ll show you how to make a delicious version of Northern curry without needing kaeng pa curry paste. (It’s not easy to find, even here in Thailand!)
We’ll use red curry paste as a base, which works really well once you boost it with the right herbs and spices.
By adding ingredients like fingerroot, green peppercorns, and holy basil, we bring out that wild, fiery flavor that makes jungle curry so unique. The final dish tastes just like something from a Thai restaurant—promise!
Since there’s no coconut milk, this curry is lighter and healthier than your typical red curry or green curry.
But it’s still super fulfilling, especially with a side of steamed jasmine rice.
And if you love serious heat, you’ll absolutely love this forest-style curry. If it does turn out a little too spicy, just stir in a splash of coconut milk at the end to tone it down and add a touch of creaminess.
Ingredient notes
You’ll find all the ingredients you need at your local Asian market or grocery store. For exact amounts, scroll down to the recipe card at the bottom of this post.
- Chicken – Thai jungle curry was traditionally made with wild meats like boar or whatever could be hunted in the forest. So there’s no need to stick with chicken; pork, beef, seafood, or even game meats all work.
- Red curry paste – Use homemade Thai red curry paste for the best flavor, or go with Mae Ploy or Maesri for quality store-bought options.
- Yard long beans, Thai eggplants, baby corn – Feel free to add or sub veggies and add your favorites: bamboo shoots, bell peppers, or even zucchini can be added.
- Fresh green peppercorns
- Kaffir lime leaves
- Fingerroot – Also called grachai or Chinese keys. Leftovers are great in pad kee mao or khao poon.
- Holy basil – Don’t substitute with sweet basil for this dish.
- Chilies – Use fresh or dried to adjust heat level to your taste; Thai bird’s eye chilies are traditional and very spicy.
- Water – Used instead of coconut milk to keep the broth light, herbal, and intense.
- Palm sugar
- Fish sauce
- Salt
- Oil – A neutral oil like vegetable oil or sunflower oil is essential for frying the curry paste.
Step-by-step image instructions
Step 1: Heat oil in a wok over medium heat and swirl to coat the pan. Add the red curry paste and stir-fry until it becomes fragrant.
Step 2: Add the sliced chicken to the wok. Toss well to coat each piece with curry paste, cooking until the chicken is no longer pink.
Step 3: Pour in the water, then add palm sugar, fish sauce, and salt. Stir until the sugar is fully dissolved and bring everything to a gentle simmer.
Step 4: Add Thai eggplants, baby corn, yard long beans, fresh green peppercorns, kaffir lime leaves, fingerroot, and chilies. Simmer until the vegetables are cooked but still crisp.
Step 5: Turn off the heat and stir in the holy basil leaves. Serve hot with steamed jasmine rice. Enjoy!
Storing and reheating tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for later by letting the curry cool completely, then storing it in freezer-safe containers for up to 2 months. Avoid freezing if you’ve added coconut milk later, as it can separate.
- Reheat gently on the stovetop over medium heat, adding a splash of water if the broth has thickened too much.
More Thai curry recipes you’ll love
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Thai Jungle Curry Recipe (Kaeng Pa)
Ingredients
- 3 tbsp oil
- 2 tbsp red curry paste
- 1 cup chicken, thinly sliced
- 2 cups + 2 tbsp water
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 tsp salt
- 1/2 cup Thai eggplants, halved or quartered
- 2 yardlong beans, sliced
- 1 tbsp fingerroot, julienned
- 4 kaffir lime leaves, stems removed
- 3 chilies, adjust to taste
- 2 tsp fresh peppercorns
- 1/3 cup baby corn
- a small handful of holy basil
Instructions
- Heat oil in a wok over medium heat and swirl to coat the pan. Add the red curry paste and stir-fry until it becomes fragrant.
- Add the sliced chicken to the wok. Toss well to coat each piece with curry paste, cooking until the chicken is no longer pink.
- Pour in the water, then add palm sugar, fish sauce, and salt. Stir until the sugar is fully dissolved and bring everything to a gentle simmer.
- Add Thai eggplants, baby corn, yard long beans, fresh green peppercorns, kaffir lime leaves, fingerroot, and chilies. Simmer until the vegetables are cooked but still crisp.
- Turn off the heat and stir in the holy basil leaves. Serve hot with steamed jasmine rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- If the curry is too spicy for your taste, try adding a bit more sugar. As a last resort, add coconut milk to balance the flavors.
- Add chilies to taste.
I love this recipe
Thank you Mg!