Thai Jungle Curry Recipe (Kaeng Pa)
This spicy chicken Thai jungle curry recipe (kaeng pa) is quick, bold, and full of authentic flavor—on the table in just 30 minutes!
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.
Calories: 420kcal | Carbohydrates: 17g | Protein: 16g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 1941mg | Potassium: 483mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3379IU | Vitamin C: 105mg | Calcium: 63mg | Iron: 2mg
