Kaeng Pa Recipe

[Keith_]

Hey, spice enthusiasts! Today, we're diving into the rich and fiery world of Thai cuisine with a recipe for Kaeng Pa, also known as Thai Jungle Curry. This intense curry is renowned for its robust flavors, featuring a medley of fresh herbs, vegetables, and your choice of protein, all simmered in a spicy broth that will transport your taste buds to Thailand. Let’s explore this adventurous recipe together!

Ingredients:​

For the Curry Paste:​

• 10 dried red chilies, soaked and deseeded
• 4 cloves garlic
• 2 shallots, chopped
• 1 stalk lemongrass, thinly sliced
• 1 thumb-sized piece of galangal, sliced
• 1 thumb-sized piece of turmeric, sliced (or 1 teaspoon turmeric powder)
• 1 teaspoon shrimp paste
• 1 tablespoon fish sauce

For the Curry:​

• 500g chicken thighs (or your choice of protein, such as beef, pork, or tofu), cut into bite-sized pieces
• 2 cups mixed vegetables (such as Thai eggplant, bamboo shoots, green beans)
• 4-5 kaffir lime leaves, torn
• 1 cup Thai basil leaves
• 2 cups water or chicken stock
• Fish sauce, to taste
• Palm sugar (or brown sugar), to taste
• Vegetable oil, for cooking

Instructions:​

1. Prepare the Curry Paste:
   • In a mortar and pestle or food processor, pound or blend together dried red chilies, garlic, shallots, lemongrass, galangal, turmeric, shrimp paste, and fish sauce until a smooth paste forms. Set aside.
2. Cook the Curry:
   • Heat vegetable oil in a large pot or wok over medium-high heat.
   • Add the prepared curry paste to the pot and stir-fry for 2-3 minutes until fragrant.
3. Add Protein and Vegetables:
   • Add chicken thighs (or preferred protein) to the pot and stir to coat with the curry paste.
   • Cook for 3-4 minutes until the chicken starts to brown.
4. Simmer the Curry:
   • Pour in water or chicken stock and bring the mixture to a boil.
   • Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
5. Season the Curry:
   • Season the curry with fish sauce and palm sugar to balance the flavors. Adjust according to your taste preferences.
6. Finish and Serve:
   • Stir in mixed vegetables, kaffir lime leaves, and Thai basil leaves. Cook for another 5-7 minutes until the vegetables are tender but still crisp.
7. Serve:
   • Ladle Kaeng Pa into serving bowls.
   • Serve hot with steamed jasmine rice or rice noodles. Garnish with extra Thai basil leaves.

Serving Suggestion:​

• Enjoy Kaeng Pa for its bold and aromatic flavors. This spicy jungle curry is perfect for those who crave adventurous dishes that pack a punch!

Embark on a culinary adventure with Kaeng Pa and savor the authentic flavors of Thailand. Share your delicious creations with us in the comments below!