Thai Jungle Curry or Kaeng Pa

October 03, 2021

Serving presentation for Thai Jungle curry

This is as fiery as it gets for a Thai curry, it is way more spicy than most people can handle. It is also one of the simplest Thai curries to prepare, Jungle curries, or more accurately, forest curries, were traditionally made with whatever was to hand so your choice of meats and vegetables comes down to whatever you want in your curry. Although this was a dish most often cooked with wild boar it is far more common these days to see it cooked with pork or sometimes chicken. Of all the ingredients you might use I think it's worth getting some Thai basil which is sold in most supermarkets these days, fresh green peppercorns on the stalk are great but you would need to find those in an Asian shop. This curry is also cooked without coconut milk but I don't doubt that someone is going to try it with coconut milk:-) 
I'll wait to see customer feedback on this one, it's certainly possible to make it even spicier but no point in doing so if only a few people are able to take it.

A note of caution. Although this is already a cooked curry paste it's still capable of inducing a sneezing attack or worse when the paste is being heated. For that reason, the paste is added to water and cooked rather than cooked directly as with most curry pastes.  A cooker hood is also advisable.

Suggested ingredients for Thai Jungle curry. Use around 500g of meat as well as vegetables. Note I have used aubergine below and after a few tests I think it tends to make the curry milder than it would be without it, probably due to the high water content. Personal preferences again, spice levels are so subjective.

Ingredients for Thai Jungle curry

This is how I have prepped my ingredients.

 Add a spoonful of oil to a pan and cook the meat whilst stirring.

Add meat to pan and cook whilst stirring

 Add 300 ml of water to the pan.

Add 300 ml of water to the pan

 Add the Jungle Curry paste to the pan

Add Jungle Curry paste to the pan

Bring the contents of the pan to a simmer and cook for a few minutes

Bring contents of pan to a simmer 
Add vegetables to pan and cook for a few minutes more.

Add vegetables to pan simmer till cooked

 Garnish with Thai basil if available and serve with rice.

Serving Presentation Thai Jungle Curry from My Thai Curry
Serving presentation for Thai Jungle curry







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★ Reviews

Let customers speak for us

1872 reviews
Panang Thai Curry Paste
Anthony May (Wolverhampton, GB)

Fantastic, authentic tasting pastes. Loved the panang and my partner loved the massaman

Thai Jungle Curry Paste
Lee D (Hailsham, GB)

If you like hot & spicy then this is for you. I made this for the whole family (we all like spicy foods) and we were literally blown away. It’s not for the faint hearted! The aromas when cooking matched the authentic taste and I can truly say that this curry is the best I have tasted! Will be ordering again

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Marie Gosling (Stockport, GB)
Top Thai curry sauce

I bought few curries sauce to make Thai curry can’t praise enough how nice it is.Will definitely order some more.👍

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vincent Ratcliffe (Cambridge, GB)

just loved this sauce ..spicy and fiery and full of flavour, would definitely recommend

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Mona (Kensington, GB)
Tasty and authentic curry paste!

Full of flavour and complexity, this really is the most amazing Massaman curry paste! I've tried all of the My Thai curry pastes and they're all excellent but the Massaman is my favourite as it's so comforting, especially on a dark winter's night. Verified Reviews Badge
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