Thai Jungle Curry with Chicken - Gaeng Paa Gai
Gaeng Paa, also known as "Jungle Curry" or "Forest Curry", originated in the forest regions of Northern and Central Thailand. What makes it special: It is traditionally prepared without coconut milk. Instead, the intense flavor comes from aromatic herbs, curry paste, fish sauce, krachai (fingerroot), kaffir lime leaves, and fresh vegetables.
Ingredients for 3–4 servings of Jungle Curry
Just follow our cooking instructions.
|
Chicken thighs, skinless, cut into bite-sized pieces
|
400 g |
| Jungle Curry Paste | 1 tbsp |
| Water or light chicken broth | 750 ml |
| Green Thai eggplants (quartered) or regular eggplants or zucchini | 150 g |
| Green snake beans (4-5cm pieces) or regular green beans | 120 g |
| Baby corn - halved | 100 g |
| Cauliflower | 150 g |
| Krachai - cut into small strips or galangal or ginger | 50 g |
| Kaffir lime leaves torn into coarse pieces | 5 - 6 pieces |
| Thai basil | 1 handful |
| Fish sauce | 2 -3 tbsp |
| Coconut sugar or palm sugar | 1 - 2 tsp |
| Red chilies - optional | 1 - 2 |
| Fresh green peppercorns - optional | 1 - 2 sprigs |
Preparation of the Curry
- Roast Yak Thai Jungle Curry Paste in a little vegetable oil to release the aromas.
- Add the chicken and mix with the curry paste for 2–3 minutes until the pieces are fully coated.
- Pour 750 ml of water or chicken broth over the curry paste and bring to a boil. Then simmer for about 5 minutes.
- Add the vegetables, except for the chilies and Thai basil, and simmer for 8 - 10 minutes. The vegetables should be cooked but still firm to the bite.
- Season with fish sauce and coconut sugar.
- Stir in the basil and chilies just before serving.
Serving Suggestion
Gaeng Paa is traditionally served in Thailand with freshly steamed jasmine rice. The spicy broth is spooned over the rice, allowing it to absorb the intense flavors of krachai, kaffir lime leaves, and the curry paste.
Yak Thai Tip
For an especially authentic result, we recommend using our Yak Thai Jungle Curry Paste (Gaeng Paa). It forms the aromatic base of this classic forest curry and perfectly complements krachai, Thai eggplants, snake beans, and kaffir lime leaves – just like in Thailand.
