Gaeng Pa Moo (Thai Jungle Curry)
Originating from the forested regions of Thailand where coconuts were scarce, this 'Jungle Curry' is water-based, incredibly spicy, and loaded with fresh herbs like fingerroot (krachai) and green peppercorns. It's intense, clear, and aromatic.
Ingredients
Curry Base
Jungle Herbs
Vegetables
Seasoning
Instructions
In a pot, heat a small amount of oil and fry the red curry paste until fragrant.
Add the pork and stir-fry until partially cooked.
Pour in the stock and bring to a rolling boil.
Add bamboo shoots, eggplants, baby corn, beans, and fingerroot (grachai). Cook for 5 minutes.
Add green peppercorns and season with fish sauce and sugar. The taste should be spicy and salty.
Stir in kaffir lime leaves and holy basil, then immediately remove from heat.
Chef's Tips
This is very spicy; reduce curry paste if sensitive to heat.
Holy basil is key, but sweet basil can be used in a pinch.
Nutrition (per serving)
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