Gaeng Pa

Gaeng Pa, also known as Jungle Curry, is a spicy and aromatic Thai dish bursting with the bold flavors of traditional Thai cuisine. Crafted with a blend of fresh herbs, vegetables, and your choice of meat or seafood, this dish delivers a flavorful experience. The secret to a delightful Gaeng Pa lies in its homemade curry paste, which is rich with lemongrass, galangal, kaffir lime leaves, and Thai chilies. When served over steamed jasmine rice, each bite of Gaeng Pa offers a taste of Thailand’s vibrant culinary scene.

Ingredients

• 1 whole lemongrass stalks, smashed
• 3 medium Thai bird’s eye chilies, chopped
• 1 inch piece galangal, sliced
• 6 whole kaffir lime leaves
• 1 pound chicken thighs, boneless and skinless, sliced
• 2 cups water
• 1/2 cup bamboo shoots, sliced

Instructions

1. In a mortar and pestle, pound lemongrass, chilies, galangal, and salt until a smooth paste forms.
2. Heat 2 tablespoons of oil in a pot over medium heat. Add the curry paste and cook for about 3 to 4 minutes until fragrant and oil separates.
3. Add chicken thighs and cook for about 5 minutes until browned.
4. Pour in water and bring to a boil. Reduce heat to low and add kaffir lime leaves and bamboo shoots. Simmer for 20 minutes until the chicken is cooked through.
5. Season with 2 tablespoons of fish sauce and 1 tablespoon of palm sugar. Adjust seasoning as needed. Serve hot with jasmine rice.

Keywords: Dinner, Spicy, Herbs

Spice Rack: Lemongrass, Galangal, Thai Chilies, Kaffir Lime Leaves

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---