Description
A highly spicy, watery curry from forested inland areas. Made completely without coconut milk, relying on intense herbs like wild ginger (Krachai) and fresh peppercorns.
Restaurants serving Gaeng Pa (Jungle Curry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork(or Chicken)
- Krachai(Fingerroot)
- Fresh peppercorns
- Round eggplant
- Fish sauce
Instructions
- Fry red curry paste.
- Add water/broth.
- Boil with meat, eggplants, beans, lots of Krachai and fresh peppercorns.
Learn more Spice, substitutes, tips
Key spices
Krachai(Fingerroot)、Fresh peppercorns
Substitutes at Japanese supermarkets
Ginger (Krachai sub), Boiled bamboo shoots
Pairing
White Rice / Kai Jiao(Omelet)
Trivia
[Difference] Defies the 'sweet coconut milk' Thai curry norm. A violent, direct hit of herbs designed for hardcore spice lovers.
Eating tips & etiquette
Extremely spicy; traditionally eaten with an oily Thai omelet to soothe the burning tongue.
Allergen
Pork, Fish