Gaeng Pa

Name: Gaeng Pa
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g pork, chicken or wild boar, sliced; 3 tbsp red curry paste; 50g krachai (fingerroot), cut into strips; 2 sprigs fresh green peppercorns; Pea aubergines, round aubergines, long beans and baby corn; 4 kaffir lime leaves and a handful of holy basil; 2 tbsp fish sauce; 2 tbsp oil

แกงป่า/gang PAH/

Also known as: Jungle Curry, Kaeng Pa, Gaeng Pah

About this dish

A fiery, herbal 'jungle curry' with no coconut milk, packed with green peppercorns, krachai, vegetables and meat.

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Ingredients

🐖300g pork, chicken or wild boar, sliced

🌶️3 tbsp red curry paste

🫚50g krachai (fingerroot), cut into strips

🌿2 sprigs fresh green peppercorns

🍆Pea aubergines, round aubergines, long beans and baby corn

🌿4 kaffir lime leaves and a handful of holy basil

🐟2 tbsp fish sauce

🫗2 tbsp oil

Method

Serves 2

Fry the curry paste in the oil until fragrant.

Add the meat and stir until coated and nearly cooked.

Pour in about 750ml water and bring to the boil.

Add the krachai, peppercorns, lime leaves and vegetables, and simmer until just tender.

Season with fish sauce, stir in the basil and serve with rice.

✓ What Makes it Authentic

Gaeng pa comes from the forested north and countryside, where coconuts were scarce; it is one of the hottest Thai curries.

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