Thai Jungle Curry (Kaeng Pa)

Thai jungle curry is famed for being one of the spiciest curries, my version features a little chicken, lots of vegetables & loads of chilli.

The fierce reputation of this curry is due in part to the lack of coconut milk which usually offers a cooling element, but it is delicious, quick and easy to cook!

Chicken Jungle Curry

My site is absolutely packed with Thai-influenced curries, I adore them, they are always delicious, quite often quick to cook and always very easy.

I’ve got obvious recipes like Thai green chicken curry or beef Massaman curry, as well as less well-trodden paths like my mackerel choo chee curry or Thai red curry mussels.

This Thai jungle curry or kaeng pa is a bit of an outlier when it comes to curries from Thailand.

Mainly for what it omits rather than what it contains. The flavour profiles are classic, it is hot, sweet, sour and salty.

It also rocks all of the classic flavours from lime leaves to lemongrass as well as plenty of chilli.

However, it contains no coconut milk, it originates from the North of the country a place dominated by rainforests and no coconut trees. The lack of creamy coconut milk means that there is nothing to offset the chilli heat.

So Jungle curry is fiery hot, and I love it that way!

It’s also quick and easy to make, you will likely spend just as long preparing ingredients as you will spend cooking them. Even then, this spicy Thai curry will go from your fridge to your table in just over 30 minutes.

Frequently Asked Questions

What red curry paste do you use?

I usually use my homemade Thai red curry paste when I am cooking for me.

However, when I am testing recipes for my website, I always use a store-bought paste to ensure that my recipes work for the home cook.

Maesri and Mae Ploy are the two brands that I use the most. I prefer Lobo, but it is a brand that is less easy to find in the UK.

How hot is jungle curry?

It is hot, it is meant to be hot.

How hot that is depends very much on your tolerance to chilli which is why I suggest a broad range of chilli peppers in this recipe.

I use 6 bird’s eye chilli peppers, my tolerance is pretty high, if you are worried reduce that by half.

Can I use different vegetables?

Yes, use anything you like, just make sure they are the sort of vegetables that can be cooked quickly.

Thai eggplant or aubergine are pretty common in traditional versions of kaeng pa, I’m not a fan, so I do not use them. Courgette to zucchini make a lovely addition to this recipe as do bamboo shoots.

Can I make this in advance?

I don’t think that the vegetable elements in this curry lend it to being made in advance. I like to keep the vegetables quite “crunchy” and fresh in this recipe as a counterpoint to the fierce heat.

Reheating this recipe will lead to quite soft and “squishy” vegetables. If you are ok with that then fill your boots.

This will safely store in the fridge for 2-3 days in an airtight container.

Serving Suggestions

My take on Thai jungle curry is loaded with vegetables and a bit of chicken, and as a result, it is a pretty well-rounded complete meal.

It is however one that is rather spicy, now I quite like a hot meal but I do like to add something to temper the heat.

I have used a little steamed jasmine rice in these pictures and it works perfectly.

Coconut rice would work just as well and it would taste superb too!

I use some of the chopped Thai basil and coriander as a garnish, but you could add some crispy fried shallots if you want to add a different texture.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Large wok.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, cups and spoons.

Thai Jungle Curry Step-by-Step Photos

1. Heat a wok over high heat, when it’s hot add the oil quickly followed by the onion and chicken cook for 1-2 minutes, stir continually.
   
2. Add the red Thai curry pasta and stir continuously for a minute until the paste is broken down.
   
3. Now add the lemongrass, lime leaves and chilli and cook for 1 minute.
   
4. Pour in the water and fish sauce, and add the palm sugar and lime juice, stir and bring to a boil, then reduce to a simmer and cook for 5 minutes.
   
5. Toss in the vegetables and stir, simmer for 5 minutes.
   
6. Add three-quarters of the chopped herbs and stir through, serve with the rest of the chopped herbs.