Gaeng Pa (Jungle Curry)

1. 1

   Prepare all ingredients

   Slice the chicken breast thinly against the grain into bite-sized pieces. Halve or quarter the Thai eggplants. Cut yard long beans into 1-inch pieces. Julienne the fingerroot. Remove stems from kaffir lime leaves and tear or julienne them. Slice the Thai chilies. Prepare all vegetables and aromatics, keeping them ready before you begin cooking.

   30m

   Tips:

   • • Mise en place is crucial - jungle curry cooks very quickly once you start
   • • Keep fingerroot in brine if not using immediately to prevent browning
   • • Thai eggplants can be soaked in water with a pinch of salt to prevent oxidation
2. 2

   Heat oil and fry curry paste

   Heat the vegetable oil in a wok or large pot over medium-high heat. Add the red curry paste and fry for 1-2 minutes, stirring constantly, until the paste becomes very fragrant and aromatic. The paste should sizzle and release its oils but not burn.

   2m

   Tips:

   • • The curry paste should smell toasted and fragrant, not burnt
   • • If the paste starts to stick, add a tablespoon of water
   • • This step is critical for developing the deep, complex flavors of the curry
3. 3

   Add chicken and coat with paste

   Add the sliced chicken to the wok and stir immediately to coat every piece thoroughly with the curry paste. Cook for 1-2 minutes until the chicken is no longer pink on the outside but not fully cooked through.

   2m

   Tips:

   • • The chicken will finish cooking in the broth
   • • Stir constantly to prevent the paste from burning
   • • The chicken should be well-coated with the aromatic paste
4. 4

   Add water and seasonings

   Pour in all the water (2 cups plus 2 tablespoons) along with the fish sauce, palm sugar, and salt. Stir well to combine and dissolve the seasonings. Bring the mixture to a vigorous boil over high heat.

   2m

   Tips:

   • • Unlike coconut-based curries, this should be more broth-like
   • • The liquid should be thin and clear, not thick
   • • Adjust water amount based on desired consistency
5. 5

   Add vegetables and aromatics

   Add the Thai eggplants, baby corn, yard long beans, fresh peppercorns, kaffir lime leaves, fingerroot, and sliced chilies to the boiling curry. Stir gently to combine and let simmer for 3-5 minutes until the vegetables are tender but still have a bite - they should remain crisp-tender, not mushy.

   5m

   Tips:

   • • Don't overcook the vegetables - they should maintain some crunch
   • • The fingerroot is essential and cannot be omitted for authentic flavor
   • • Fresh green peppercorns add a unique heat and aroma
   • • If using bamboo shoots or straw mushrooms, add them at this stage
6. 6

   Remove from heat and add holy basil

   Remove the wok from heat immediately when vegetables are crisp-tender. Stir in the fresh holy basil leaves and let them wilt in the residual heat for about 30 seconds. The basil should be bright green and aromatic, not cooked.

   1m

   Tips:

   • • Holy basil (gaprao) has a distinctive peppery flavor that's key to authentic gaeng pa
   • • Don't cook the basil - just let it wilt from the heat
   • • If using Thai basil instead, it will be sweeter and less peppery
7. 7

   Taste and adjust seasoning

   Taste the curry and adjust the seasoning if needed. Add more fish sauce for saltiness, more palm sugar to balance extreme heat, or more chilies if you want it spicier. The curry should be intensely spicy, herbaceous, and balanced between salty, sweet, and hot.

   1m

   Tips:

   • • This curry is meant to be very spicy - it's the hottest of all Thai curries
   • • The broth should be thin and clear with visible oil on the surface
   • • Serve immediately while hot
8. 8

   Serve

   Ladle the Gaeng Pa into individual bowls and serve immediately with steamed jasmine rice. Garnish with extra fresh basil leaves and cilantro if desired.

   1m

   Tips:

   • • The heat builds with each bite - provide plenty of rice
   • • Traditionally served with sticky rice in Northern Thailand
   • • Some diners add toasted rice powder (khao khua) for extra texture and flavor

• •Gaeng Pa is the spiciest of all Thai curries - it's meant to be fiery hot, much more so than most people can handle
• •The complete absence of coconut milk is what defines this curry - never add coconut milk or it becomes a different dish
• •Fingerroot (grachai/krachai) is essential and provides a distinctive medicinal, cooling flavor that balances the heat
• •Fresh green peppercorns add a unique numbing heat different from chilies - they're worth seeking out at Asian markets
• •The curry should be broth-like and thin, not thick - it's meant to be spooned over rice
• •Traditionally made with whatever was available in the jungle: wild boar, frog, fish, or game birds
• •If the curry is too spicy, add a bit more palm sugar or serve with cucumber slices rather than adding coconut milk
• •Toasted rice powder (khao khua) can be sprinkled on top for added texture and nutty flavor
• •Store-bought curry paste works well, but boost it with extra fresh herbs for authentic results
• •The vegetables should remain crisp-tender - overcooking makes them mushy and less appetizing
• •Holy basil (gaprao) has a more peppery, clove-like flavor than Thai basil - it's the authentic choice
• •In Northern Thailand, this is often served with sticky rice instead of jasmine rice
• •Some recipes add bamboo shoots, straw mushrooms, or wild vegetables foraged from the forest
• •The curry tastes even better the next day as the flavors meld together

• •
  Steamed jasmine rice (essential)
• •
  Sticky rice (khao niao) - traditional in Northern Thailand
• •
  Cucumber slices to cool the heat
• •
  Som tam (papaya salad)
• •
  Larb (meat salad)
• •
  Grilled chicken (gai yang)
• •
  Thai iced tea (cha yen) to balance spice
• •
  Fresh vegetables like cabbage, long beans, and Thai basil
• •
  Toasted rice powder (khao khua) as garnish
• •
  Pickled vegetables

Gaeng Pa, literally meaning 'jungle curry' or 'forest curry,' originated in the inland forested regions of Thailand, particularly in the North, Northeast (Isan), and Central areas where coconut palms don't grow naturally. The curry's history traces back to the Sukhothai period (13th-14th century), though it was first documented in Siamese culinary literature in the 19th century. The dish embodies the resourcefulness of jungle-dwelling communities - hunters, gatherers, and hill tribe people like the Karen who lived in Thailand's mountainous forests. With no access to coastal ingredients like coconuts, these communities created a water-based curry using wild game (boar, deer, birds, fish, or frog) and foraged ingredients from the surrounding jungle: wild herbs, roots, young bamboo shoots, and various jungle vegetables. The name 'pa' (forest) refers both to the wild origins of the ingredients and the rustic, bold preparation method. Traditional preparation involved cooking over an open fire in a large flat pan, with ingredients added in layers to build complex flavors. Some believe the Karen hill tribe people popularized this curry, while others credit the Khon Muang people of Northern Thailand. Gaeng Pa represents a bolder, less refined cooking style compared to the sophisticated coconut-based curries of coastal regions. The curry's intense spiciness served practical purposes: preserving meat in tropical heat and providing warming sustenance in cooler mountain regions. Today, while wild game is less common, Gaeng Pa remains popular throughout Thailand, especially in Chiang Mai and the North, where it's considered a signature dish showcasing the region's distinct culinary heritage.

Authentic Gaeng Pa is defined by several non-negotiable elements that distinguish it from other Thai curries: (1) Complete absence of coconut milk - this is the defining characteristic; adding coconut milk transforms it into a different curry entirely. The water-based broth should be thin, clear, and broth-like with visible oil on the surface. (2) Fingerroot (grachai/krachai) is absolutely essential - this aromatic rhizome provides a distinctive medicinal, cooling, herbaceous flavor that cannot be replicated by ginger or galangal. It's the signature flavor of jungle curry. (3) Fresh green peppercorns on the stem add a unique numbing heat and floral aroma distinct from dried peppercorns - they're worth seeking at Southeast Asian markets. (4) Extreme spiciness - Gaeng Pa is traditionally the hottest of all Thai curries, far spicier than green or red curry. It should be almost uncomfortably hot for most people, balanced only by rice. (5) Holy basil (gaprao) rather than Thai basil - the peppery, clove-like flavor of holy basil is authentic and essential. (6) Quick cooking method - all ingredients are added rapidly and cooked just until tender-crisp, preserving texture and fresh herb flavors. (7) Rustic, wild character - authentic versions use wild game or freshwater fish, with vegetables that might be foraged: bamboo shoots, pea eggplants, wild mushrooms, young leaves. (8) The curry paste uses red chilies rather than green, providing the base heat. (9) Regional variations are important: Northern versions often include more herbs and are served with sticky rice; Isan versions may include fermented fish (pla ra) for funky umami; Central Thai versions might use beef or water buffalo. (10) Traditional cooking over open flame in a flat-bottomed pan (pa) imparts subtle smokiness. (11) The curry embodies the resourcefulness and bold flavors of jungle dwellers, representing a distinct culinary tradition from Thailand's forested regions where ingredients were wild, local, and intensely flavored.