Equipment
* optional
Ingredients
Protein
- 500 g chicken thigh fillets, sliced thinly against the grain
Aromatics & Paste
- 50 g red jungle curry paste
- 3 garlic, peeled
- 5 bird's eye chilies, stems removed
- 30 g fresh green peppercorns on the stem, rinsed
- 20 g fingerroot, julienned
- 5 makrut lime leaves, central vein removed and torn
Vegetables & Liquids
- 15 ml vegetable oil
- 400 ml chicken broth, low sodium
- 150 g bamboo shoots, drained and sliced
- 100 g thai eggplant, quartered
- 80 g long beans, cut into 5cm pieces
- 20 g holy basil leaves, washed and picked
Seasoning
- 30 ml fish sauce
- 10 g palm sugar, finely chopped
Nutrition (per serving)
Method
Using a chef knife and a dedicated meat cutting board to avoid cross-contamination, slice the chicken thighs thinly against the grain. Wash your hands and all surfaces thoroughly after handling raw poultry.
Place the garlic cloves and bird's eye chilies into a mortar and pestle. Pound them into a coarse paste to release their essential oils and heat.
Heat the vegetable oil in a large wok over medium-high heat. Add the pounded garlic and chilies, stirring constantly until deeply fragrant, taking care not to inhale the direct fumes.
Add the red jungle curry paste to the wok. Fry the paste with the aromatics, stirring constantly, until it deepens in color and the oils begin to separate slightly from the paste.
Add the sliced chicken to the wok, tossing continuously to coat every piece evenly in the spicy paste. Cook until the exterior of the chicken is no longer pink.
Pour the chicken broth into the wok and increase the heat to bring the mixture to a rapid, rolling boil.
Stir in the sliced bamboo shoots, quartered Thai eggplant, long beans, julienned fingerroot, and the sprigs of fresh green peppercorns. Lower the heat slightly to maintain a vigorous simmer. Cook until vegetables are tender and the chicken reaches an internal temperature of 74°C/165°F.
Stir in the fish sauce, palm sugar, and torn makrut lime leaves. Simmer for one final minute to allow the salty and citrus elements to harmonize with the broth.
Remove the wok from the heat entirely. Add the holy basil leaves and gently fold them into the curry just until they wilt. Serve immediately in bowls, traditionally accompanied by steamed jasmine rice.
Chef's Notes
- Unlike rich coconut-based curries, Kaeng Pa relies entirely on a water or light broth base. This makes the quality of your curry paste and the freshness of your aromatics absolutely critical to the success of the dish.
- Fresh green peppercorns (prik thai-on) and fingerroot (krachai) are non-negotiable for achieving the authentic, earthy flavor profile of a true jungle curry. Look for them in the fresh produce section of well-stocked Asian markets.
- Tear your makrut lime leaves rather than chopping them with a knife. Tearing along the edges prevents bitterness and helps fracture the cellular structure, releasing maximum fragrant oils into the broth.
- When frying the curry paste, keep the heat moderate so the spices toast and release their essential oils without burning, which would impart an unpleasant bitter note to the thin broth.
Storage
Refrigerator: 4 days — Store in an airtight container. The spice level may intensify after resting.
Freezer: 2 months — Vegetables will lose some crunch upon thawing.
Reheating: Simmer gently on the stovetop over medium heat until warmed through completely.
