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 myself.
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 is a 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 Chicken Jungle Curry Recipe (Kaeng Pa)
Ingredients
- 250 g Chicken Thigh Meat 9oz
- 3 tablespoon Thai Red Curry Paste 50g
- 1 Large Onion 200g
- 2 tablespoon Cooking Oil
- 1 Stick Lemongrass
- 3-6 Thai Birds Eye Chilli Peppers Go as bold as you dare
- 6 Lime Leaves
- 100 g Baby Sweetcorn 5-7 Pieces
- 100 g Fine Beans 4oz
- 100 g Tenderstem Broccoli 4oz
- 50 g Mangetout 2oz
- 375 ml Cups Water 1½
- 1½ tablespoon Palm Sugar or Brown Sugar
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 20 g Fresh Coriander ⅓ Packed Cup
- 10 g Thai Basil 2-3 tablespoon Packed
Instructions
- Cut the chicken thigh meat into small bite-sized pieces.
- Top and tail the onion, cut it in half, peel it and then cut it into 5mm (¼") thick strips.
- Cut the base off the stick of lemongrass, bruise it with the blunt edge of a knife, strip off any tough outer leaves and discard them. Finely dice what is left of the stick of lemongrass.
- Cut the chilli peppers into thin rounds.
- Cut the woody stems from the lime leaves, discard them, and finely shred the leaves.
- Cut the baby corn into bite-sized pieces.
- Trim the fine beans and if they are a little long, cut them into 5-7cm (2-3") long pieces.
- Cut any tough bits from the base of the tenderstem broccoli and cut the rest into bite-sized pieces.
- Cut the mangetout into bite-sized pieces.
- Chop the Thai basil and coriander together.
- Heat a wok over a high heat and when it is hot, add the cooking oil, followed by the onions and the chicken, and stir-fry for 1-2 minutes.
- Add the Thai red curry paste and cook, stirring constantly, until the paste has broken down in the oil and coated the chicken and onion.
- Add the lemongrass, lime leaves and chilli and cook for another minute, again stirring all of the time.
- Pour in the water and add the fish sauce, palm sugar and lime juice, stir to form a sauce, bring to a boil, then reduce the heat and simmer for 5 minutes.
- Throw in the vegetables, stir, have a taste of the sauce, and if it needs it, add more sugar/fish sauce/lime juice to balance the seasoning to your taste, then simmer for 5 minutes.
- Finally, add the chopped herbs (keeping a little back for garnish), stir to combine and serve.
