Thai Jungle Curry or Kaeng Pa
Jungle Curry is an especially fiery dish and far more spicy than most people would be able to handle. It’s also a very simple curry to make, normally served without coconut milk, however, some people might prefer to add coconut milk to the finished dish to calm it down a little!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Thai Jungle Curry Paste
- 500 g of sliced pork shoulder
- Vegetables of your choice. Check out the images above or the notes below.
Instructions
- 1
Add a spoonful of oil to a pan and cook the meat whilst stirring
- 2
Add 300 ml of water to the pan.
- 3
Add the Jungle Curry paste to the pan.
- 4
Bring the contents of the pan to a simmer and cook for a few minutes.
- 5
Add vegetables to pan and cook for a few minutes more. This paste has a low salt content as it allows me to judge the heat better when making it, so you might want to test and adjust salt content to your own taste, fish sauce would be ideal.
- 6
Garnish with Thai basil if available and serve with rice.