Recipe for Thai Jungle Curry with Chicken - Gaeng Paa Gai
Gaeng Paa, also known as "Jungle Curry" or "Forest Curry", originally comes from the forest regions of northern and central Thailand. What makes it special: It is traditionally prepared without coconut milk. Instead, the intense flavor is created by aromatic herbs, curry paste, fish sauce, krachai (fingerroot), kaffir lime leaves and fresh vegetables.
Ingredients for 3–4 servings of Jungle Curry
Simply follow our cooking instructions.
|
Skinless chicken thighs, cut into bite-sized pieces
|
400 g |
| Jungle Curry Paste | 1 tbsp |
| Water or light chicken broth | 750 ml |
| Green Thai eggplants (quartered) alt. eggplant or zucchini | 150 g |
| Green snake beans (4-5cm pieces) alt. green beans | 120 g |
| Baby corn - halved | 100 g |
| Cauliflower | 150 g |
| Krachai - cut into small strips alt. galangal or ginger | 50 g |
| Kaffir lime leaves, torn into large pieces | 5 - 6 pieces |
| Thai basil | 1 handful |
| Fish sauce | 2 -3 tbsp |
| Coconut sugar alt. palm sugar | 1 - 2 tsp |
| Red chilies - optional | 1 - 2 |
| Fresh green peppercorns - optional | 1 - 2 sprigs |
Preparing the curry
- Fry the 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 coated all around with paste.
- Pour 750 ml of water or chicken broth over the curry paste and bring to a boil. Then let it simmer for about 5 minutes
- Add the vegetables except for the chilies and Thai basil and simmer for 8 - 10 minutes. The vegetables must be cooked but still firm to the bite
- Season with fish sauce and coconut sugar
- Just before serving, stir in the basil and chilies
Serving suggestion
Gaeng Paa is traditionally served in Thailand with freshly steamed jasmine rice. The spicy broth is ladled over the rice, allowing it to absorb the intense aromas of krachai, kaffir lime leaves and the curry paste.
Tip from Yak Thai
For a particularly authentic result, we recommend using our Yak Thai Jungle Curry Paste (Gaeng Paa). It forms the aromatic base of this classic forest curry and harmonizes perfectly with krachai, Thai eggplants, snake beans and kaffir lime leaves – just like in Thailand.
