Kaeng Paa Moo (Jungle Curry)

This authentic Thai Jungle Curry, or Kaeng Paa, is a fiery and aromatic stew that skips the coconut milk found in most curries, resulting in a lighter, intensely savory dish. Packed with tender pork tenderloin, crunchy long beans, and soft eggplant, it relies on a robust homemade curry paste and fresh herbs like kaffir lime leaves and basil for its signature flavor profile. The broth is rich with umami from fish sauce and chicken stock, making it incredibly satisfying yet lighter than traditional red or green curries. Perfect for weeknight dinners when you crave bold, spicy flavors, this dish comes together quickly in a single wok. Serve it hot over steamed jasmine or sticky rice to soak up every drop of the flavorful sauce.

Cooking Method: Boiling, Stir Frying

Cuisine: Indian, Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 110.4

Dietary: Gluten-free

Description

This authentic Thai Jungle Curry, or Kaeng Paa, is a fiery and aromatic stew that skips the coconut milk found in most curries, resulting in a lighter, intensely savory dish. Packed with tender pork tenderloin, crunchy long beans, and soft eggplant, it relies on a robust homemade curry paste and fresh herbs like kaffir lime leaves and basil for its signature flavor profile. The broth is rich with umami from fish sauce and chicken stock, making it incredibly satisfying yet lighter than traditional red or green curries. Perfect for weeknight dinners when you crave bold, spicy flavors, this dish comes together quickly in a single wok. Serve it hot over steamed jasmine or sticky rice to soak up every drop of the flavorful sauce.

Ingredients

1/2 lbs Pork tenderloin, trimmed
1 teaspoons Vegetable oil
1 tablespoons Minced garlic (3 cloves)
3 tablespoons Jungle Curry Paste (recipe
2 cups Defatted chicken stock
1/2 lbs Chinese eggplant, coarsely chopped
1/2 lbs Long beans, trimmed, cut into 1-inch pieces
2 tablespoons Fish sauce
1/4 cups Thinly sliced fresh krachai (or 2 tbsp loosely packed dried, soaked in warm water for 15 minutes, drained and sliced) (optional)
1/2 cups Chopped fresh basil

Directions

1
Cut pork in half lengthwise and slice into 1/4-inch-thick pieces. Set aside.
2
In a large, nonstick skillet or wok, heat oil over medium-high heat.
3
Add garlic and stir-fry for 2 minutes, or until browned.
4
Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok.
5
Add pork and stir-fry for 2 to 3 minutes, or until light brown.
6
Add stock and bring to a boil.
7
Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest.
8
Cook for 5 to 6 minutes, or until the vegetables are tender.
9
If using lime leaves, discard them.
10
Remove from heat and stir in basil.
11
Serve immediately 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 other Thai curries, jungle curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand.

The curry paste is hot and full of flavor. Adjust the amount of paste to suit your heat preference.

Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime zest.

For the dried krachai or lime leaves, ensure they are properly soaked in warm water as directed to rehydrate before adding to the curry.

Keywords: thai, curry, pork, jungle, kaeng, paa, moo, spicy, eggplant, long beans, fish sauce, kaffir lime, basil, garlic, wok, dinner, gluten free, dairy free, quick, easy

Read it online: https://www.chefs-mate.com/recipe/kaeng-paa-moo-jungle-curry/