Spoon Simple
Gaeng Pa (Jungle Curry)
Fiery water-based curry with no coconut milk — packed with vegetables, herbs, and tender pork. Intensely spicy and deeply herbal.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Dinner·Thai·Hard
Ingredients
Step 1 — Curry
- 3 tbsp jungle curry paste
- 1 lb pork shoulder (thinly sliced)
- 3 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar
Step 2 — Vegetables and herbs
- 1 cup Thai eggplant
- ½ cup bamboo shoots
- 1 cup green beans
- Thai basil
- 4 kaffir lime leaves
- Thai chilies
Instructions
- 1
Fry paste
Fry jungle curry paste in a little oil until fragrant.
- 2
Simmer
Add pork and broth. Simmer 10 minutes. Add vegetables and cook 5 more minutes.
- 3
Finish
Stir in fish sauce, sugar, basil, lime leaves, and chilies. Serve with jasmine rice.
Nutrition per serving: 320 cal · 28g protein · 12g carbs · 18g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
