Jungle Curry, or Kaeng Paa, is a vibrant Northern Thai dish that stands apart from other curries by omitting coconut milk for a lighter, more intense flavor profile. This recipe features tender slices of pork stir-fried with fragrant garlic and bold jungle curry paste, then simmered in defatted chicken stock. The dish is enriched with earthy Chinese eggplant, crisp long beans, and the distinctive citrusy aroma of kaffir lime leaves and fresh basil. Its a perfect weeknight dinner that delivers hearty satisfaction without heaviness. Serve it hot over sticky rice to soak up the savory, spicy broth. The combination of fresh herbs and aromatic paste creates a complex, restaurant-quality meal that is surprisingly quick to prepare.
Jungle Curry (Kaeng Paa Moo)
Description
Jungle Curry, or Kaeng Paa, is a vibrant Northern Thai dish that stands apart from other curries by omitting coconut milk for a lighter, more intense flavor profile. This recipe features tender slices of pork stir-fried with fragrant garlic and bold jungle curry paste, then simmered in defatted chicken stock. The dish is enriched with earthy Chinese eggplant, crisp long beans, and the distinctive citrusy aroma of kaffir lime leaves and fresh basil. Its a perfect weeknight dinner that delivers hearty satisfaction without heaviness. Serve it hot over sticky rice to soak up the savory, spicy broth. The combination of fresh herbs and aromatic paste creates a complex, restaurant-quality meal that is surprisingly quick to prepare.Ingredients
Directions
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Cut the pork tenderloin in half lengthwise, then slice crosswise into 1/4-inch-thick strips. Set aside.
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In a large nonstick skillet or wok, heat the vegetable oil over medium-high heat.
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Add the minced garlic and stir-fry for about 2 minutes, or until fragrant and lightly browned.
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Add the jungle curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet to toast the flavors.
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Add the sliced pork and stir-fry for 2 to 3 minutes, or until the meat is lightly browned.
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Pour in the chicken stock and bring the mixture to a boil.
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Add the eggplant, long beans, fish sauce, krachai, and kaffir lime leaves (or lime zest).
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Reduce heat slightly and cook for 5 to 6 minutes, or until the vegetables are tender but still crisp.
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If using whole kaffir lime leaves, remove and discard them before serving.
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Remove the skillet from heat and immediately stir in the chopped fresh basil.
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Serve hot with sticky rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 110.4kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.8g4%
- Cholesterol 42.0mg15%
- Sodium 105.3mg5%
- Total Carbohydrate 3.4g2%
- Dietary Fiber 0.5g2%
- Sugars 1.2g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Unlike most Thai curries, Jungle Curry is made without coconut milk because coconuts do not grow in the jungles of Northern Thailand. This results in a lighter, more intense broth.
Kaffir lime leaves provide a distinctive citrus aroma. If fresh leaves are unavailable, you can substitute with 1 teaspoon of grated lime zest.
If using dried krachai (fingerroot), soak it in warm water for 15 minutes before draining and slicing.
For a milder heat level, reduce the amount of jungle curry paste used.
