This is broth- based curry, unlike most thai curries ( which is coconut based ) every ingredients gives a unique note in every bite, and of course is it also known to be fiery hot . It is definitely the hottest among thai curries, but do not get intimidated by its reputation, yes! it is spicy but undeniably delicious and if you like spicy food this one is very satisfying, take my word for it from person that eats fresh chillis, this is somewhat excites me just even writing about it.
Jungle curry comes from the forest side of Thailand, in the mountain city of Chiang Mai. The recipe is named jungle curry because it is made with ingredients that can be found in the jungle, that makes this dish unique and sophisticated. In Thailand, the dish is made with chicken or pork/ wild boar, but of course you can use any protein you like.
Personally , I think there is no restrictions on what vegetables or meat can be added to make jungle curry .But there are few unique flavours, that for me is very essential. Every thai restaurant i have been here in the UK or in Thailand or the street food in Bangkok , the flavours are somewhat same but different in some level.
This recipe is the one i have cooked over and over in my kitchen, and is loved by my family. Thanks to my Chef Nat from the academy i went to. It is delicious and numbingly spicy which i love. This is definitely worth the time and effort. Give it a try! Hope you enjoy this recipe as much as i do! Happy Cooking!
Like other thai curry recipes, you need to have a good thai curry paste. If you feel being adventurous you can make your own paste see recipe ( click here). If you have a paste lying around your fridge, that's perfectly fine! There are few ingredients that you need to get from an asian supermarket/ oriental supermarket, or online thai shop.
What you need to get
Red thai curry paste - if you are using store bought paste, or ( click here ) for red curry paste list of ingredients and method.
Pickled bamboo shoots- can easily find this in an asian/ oriental supermarket. For me, this particular ingredients it reminds me of my stay in Chiang Mai. It's very distinctive. If can not find it, use the one widely available in your area such as brine in water. ( see photo below) for reference.
Thai eggplant - can be found in oriental supermarket, it is green in colour, round in shape, and small size. This has unique flavour to it, Thai also use this vegetable as a side and eat it raw with salads. (see photo below )for reference.
Green peppercorns - this pretty much the signature vegetable they add on jungle curry dish. When I mentioned earlier that there are some ingredients that are essential this one is one of them. Can be purchase in an asian/ oriental supermarket, (see photo below ) for reference.
Lesser ginger or krachai- also known as fingerroot. it has a distinctive piquant flavour and tangy fragrant that can not be compared to the other ginger family. That is why it should never be swapped to the other. If you can't find them just omit. ( see photo below) for reference.
Holy basil or thai basil - this in particular is hard to get hold of where i live. If available were you live great! if not, can use thai basil. They are very different basil both comes from Thailand, It will bring a different note to your curry if you use either of them.
Kaffir lime leaves - fragrant, and very fresh flavour. Can be purchase in an asian/ oriental supermarket. Some local supermarket here in the UK also started selling them now.
Gaeng Pa Gai
Full Ingredients: Serves 4-5
2 tbsp red curry paste , for paste recipe ( click here )
400g chicken thighs , thinly sliced
3 thai eggplant, chopped
5 long green beans
5-6 lesser ginger/ krachai, julienned
3 green peppercorns, chopped
100 g pickled bamboo shoots, chopped
1/2 cup thai basil or holy basil
5-6 kaffir lime leaves
2-3 red bird's eye chillis
1 litre chicken stock ( if store bought use less salt stock)
4 tbsp cooking oil
Seasoning:
2 tbsp fish sauce, adjust to taste
1tbsp palm sugar
Method:
If making paste ( click here ), meanwhile prepare all ingredients for jungle curry. Most my curries will be using a wok, but of course you can use a pan or heat proof pots.
In a wok, heat oil in medium to low heat, careful not burning oil. Add paste, stir and mix well, add a splash of stock or 3 spoons (like most curry the technique is the same wether its coconut-based or stock- based). The paste has to cook gradually, so be careful with your heat.
Add more stock when it gets dry and starts to darkened, mix well. When paste is very aromatic and oil starts to separate, add chicken, stir and mix well.Making sure chicken is fully coated with the paste. Then add the rest of the stock bring to boil and simmer for 5 minutes.
Add thai eggplant, pickled bamboo and stir. Cook for 3-5 minutes.
Add long beans, green peppercorns, kaffir lime leaves. lesser ginger. Simmer it for 3 minutes. Add seasoning. Adjust to taste.
Add holy basil/ thai basil and bird's eye chillies and cook for 30 seconds. Remove from heat immediately.
Serve with steam jasmine rice. Enjoy!