Jungle Curry (แกงป่า)

I’m well into the Thai cooking course that I’m taking this summer and so far I’ve been cooking many types of curries. As you can imagine, it can get pretty confusing trying to remember the ingredients that go into each of them but what sets the Jungle Curry apart is that it isn’t a thick and creamy curry because it doesn’t call for coconut milk. The burning sensation from the spices and chili remind me of the scorching sun during the summer time here. This is not a recipe for the faint hearted but I challenge you to make this. Serve the curry with a bowl of rice, Thai fried omelet and if you must, have a glass of milk ready to help put out the fire. Note that the main flavors of this curry is salty and spicy. Good luck!

For the Paste

  • 20 Bird’s eye chilies
  • 6 dried chilies soaked in water till soft
  • 5 cloves of garlic
  • 1/2 cup krachai
  • 2 tablespoons of coriander roots

For the Curry

  • 120 grams of sliced chicken breast
  • 2 strands of string beans
  • 1 small Thai eggplant
  • 2 thinly sliced krachai
  • 2 baby corn
  • 6 leaves of Kaffir lime
  • 1 teaspoon of salt
  • 1/4 cup of Thai basil
  • 1 1/2 cups water
  • 1 tablespoon of fish chili paste (optional)
  • 1 red chili
  • 2-3 strands of peppercorn
  1. Put the dried chili into a mortar and crush it until it forms a paste. Then add the chili and crush again. Once it has formed a paste, add all the other ingredients
  2. Pour water into a pan over medium heat and mix in the chili paste until it dissolves. Once it starts to simmer, add the chicken
  3. Turn up the heat and add in all the vegetables. Once they are cooked, add the salt to season
  4. Bring the curry to a boil and add the Thai basil to the curry
  5. Turn off the heat immediately and add the fish chili paste.

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