Is Jungle Curry the Same as Red Curry?

No, Jungle Curry and red curry are distinct. Jungle curry is spicier and typically doesn't use coconut milk, while Red Curry is milder and uses coconut milk for a creamier taste.

Where to Buy Jungle Curry Paste?

Jungle Curry Paste can be found in many Asian grocery stores or purchased online. Look for reputable brands to ensure authenticity.

Is Jungle Curry Healthy?

Jungle Curry can be a healthy choice when made with lean meats and loaded with vegetables. Its aromatic herbs and spices offer flavor and potential health benefits.

What is Jungle Curry Made of?

Jungle curry is a spicy Thai curry made with various ingredients such as Thai herbs, vegetables, and meat or seafood.

Why is it Called Jungle Curry?

It is called jungle curry because it originated from the remote regions of Thailand, where people used whatever ingredients were available in the jungles of Thailand.

What is Jungle Curry in the Thai Language?

In Thai, jungle curry is known as "Gaeng Pa" or "Gaeng Pah."

What Does Jungle Ccurry Taste Like?

The taste of jungle curry is often described as intensely spicy, aromatic, and full of flavors from the various herbs and spices.

Yes, jungle curry is known for its heat. It is considered one of the spiciest Thai curries.

How Hot is Jungle Curry?

The spiciness of jungle curry can vary depending on the recipe and the chili used, but it is generally known to be very hot.

Thai Jungle Curry Recipe With Fish (Gaeng Pa)

Name: Thai Jungle Curry (Gaeng Pa)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: thai
Ingredients: 2 tablespoons oil; 1/4 cup Thai Jungle curry paste. I highly recommend making your Thai Jungle curry paste using my recipe. For a store-bought paste, I recommend this Lobo brand.; 4 cups broth, use low or no salt. Chicken or vegetable broth is best.; 4 Thai eggplants, green round ones, quartered. They are sometimes labeled Thai aubergines in the Asian market. Chinese eggplants, purple or green varieties, can be used if Thai eggplants are unavailable.; 1 cup baby corn. Leave whole or cut in half. Up to you!; 1 cup zucchini, winter melon, Asian gourd, or Kabocha squash. Slice into bite-size pieces.; 1/2 cup red pepper. Slice into small pieces, round or long, whichever you prefer. I used a long red Marconi. You can use sweet bell peppers. If feeling adventurous, use red serranos or Long Thai chilies for added heat.; 1 pound swordfish. I used the frozen swordfish fillet from Trader Joe's for mine. Any firm white fish will work.; 1/3 cup Krachai. Sliced long and thin. Also called finger roots Chinese keys, or lesser ginger. See the image in the blog post above.; 1/4 cup Thai green peppercorns. About 3-4 long stems. See the image in the blog post above.; 2 kaffir lime leaves. Julienned into long, thin slices.; 1 tablespoon sugar; 3 tablespoons fish sauce; 1 1/2 cup holy basil leaves. Substitute Thai basil or regular basil if holy basil is not available.

Description

If you like spicy Thai curries, you'll love Thai Jungle Curry. It uses a special Thai Jungle curry paste that adds many flavors and smells amazing. You can make it with fish, seafood, chicken, beef, or vegetarian. There's something for everyone's taste buds. Give it a try and make your meals extra special!

Ingredients

Scale

2 tablespoons oil
1/4 cup Thai Jungle curry paste. I highly recommend making your Thai Jungle curry paste using my recipe. For a store-bought paste, I recommend this Lobo brand.
4 cups broth, use low or no salt. Chicken or vegetable broth is best.
4 Thai eggplants, green round ones, quartered. They are sometimes labeled Thai aubergines in the Asian market. Chinese eggplants, purple or green varieties, can be used if Thai eggplants are unavailable.
1 cup baby corn. Leave whole or cut in half. Up to you!
1 cup zucchini, winter melon, Asian gourd, or Kabocha squash. Slice into bite-size pieces.
1/2 cup red pepper. Slice into small pieces, round or long, whichever you prefer. I used a long red Marconi. You can use sweet bell peppers. If feeling adventurous, use red serranos or Long Thai chilies for added heat.
1 pound swordfish. I used the frozen swordfish fillet from Trader Joe's for mine. Any firm white fish will work.
1/3 cup Krachai. Sliced long and thin. Also called finger roots Chinese keys, or lesser ginger. See the image in the blog post above.
1/4 cup Thai green peppercorns. About 3-4 long stems. See the image in the blog post above.
2 kaffir lime leaves. Julienned into long, thin slices.
1 tablespoon sugar
3 tablespoons fish sauce
1 1/2 cup holy basil leaves. Substitute Thai basil or regular basil if holy basil is not available.

Cook Mode Prevent your screen from going dark

Instructions

Start by heating a large pan or wok over medium-high heat. Add a tablespoon of vegetable oil. Once the oil is hot, stir in the Jungle curry paste, giving it a quick sauté to release its flavors.
Add the vegetables and allow it to cook for 4-5 minutes until tender.
Add kaffir lime leaves, Krachai, and green peppercorns.
Add the fish and cook for 4-5 more minutes.
Turn the heat off, and add holy basil to enhance the aroma.

Serve your Jungle Curry over a generous bed of rice to help buffer some of the heat. Jasmine rice is recommended for pairing with this curry.

Notes

Recommended vegetables for the Jungle curry recipe are Snake beans, green beans, bamboo shoots, bell peppers, baby sweetcorn, tomatoes, or sweet onions.
If you can find Thai pea eggplant, the smallest round eggplants the size of an M&M, at the Asian markets, grab those and use them in your curry.
The basil is used to add at the end of cooking and let residual heat wilt it. If adding it too soon, the basil leaves will lose their fragrance and flavor.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 15
Cook Time: 10
Category: Curries
Method: stovetop
Cuisine: thai