Thai Jungle Curry (Gaeng Bpa Curry)

My husband loves Thai food. He loves my Tom Yum Goong the most. So I thought I’d make something new from Thailand to add some variety. This dish is a traditional Thai recepie which combines a lot of the village Thai flavors. I don’t really know why it’s called a jungle curry but the vegetables give some clues. With pork and prawns, my husband has reevaluated his favorite Thai dish.

Ingredients

• Thai jungle curry paste or Gaeng bpa curry paste – 1 batch (recipe found here)

• Prawns – 10-12 shelled and deveined
• Pork – 150g thinly sliced

• Long beans – 6 cut into 2 inch pieces
• Thai eggplant – 6 cut into wedges
• Green peas – 1/4 cup
• Baby corn – 6
• Thai basil leaves – 1/2 cup
• Red chilli pepper – 1 thinly sliced
• Kaffir lime leaves – 4 broken
• Chicken stock – 2 cups

• Vegetable oil – 3 tablespoons
• Fish sauce – 2 tablespoons + 4 teaspoons (for the marinade)
• Sugar – 1 teaspoon
• Salt – 1 teaspoon

Method

1. Marinade the pork and chicken with 2 teaspoons of fish sauce each for about 20 minutes.
2. Heat oil and fry curry paste until fragrant.
3. Add the chicken stock and bring to a boil while stirring.
4. Add the remaining fish sauce, sugar and salt.
5. Add the vegetables and cook until they are almost done.
6. Add the pork and prawns. Cook until they are almost done.
7. Turn off the heat and add the Thai basil leaves.
8. Garnish with the sliced red chilli peppers and serve with white jasmine rice.