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{{Short description|A traditional Thai curry without coconut milk}} | |||
'''Kaeng pa''' ({{lang-th|แกงป่า}}), also known as '''jungle curry''', is a type of [[Thai curry]] that originates from the forested areas of [[Northern Thailand]]. Unlike other Thai curries, kaeng pa does not contain [[coconut milk]], which makes it lighter and more broth-like in consistency. This dish is known for its spicy and aromatic qualities, utilizing a variety of fresh herbs and spices. | |||
Kaeng pa | ==Ingredients== | ||
Kaeng pa is traditionally made with a variety of ingredients that are readily available in the forests of Northern Thailand. The key components include: | |||
* [[Meat]]: Commonly used meats include [[chicken]], [[pork]], or [[beef]]. In some regions, [[wild boar]] or [[game meat]] may be used. | |||
* [[Vegetables]]: A variety of vegetables can be used, such as [[eggplant]], [[bamboo shoots]], [[green beans]], and [[baby corn]]. | |||
* [[Herbs and Spices]]: The curry is flavored with [[lemongrass]], [[galangal]], [[kaffir lime leaves]], and [[Thai basil]]. | |||
* [[Chili paste]]: A spicy paste made from [[dried chilies]], [[garlic]], [[shallots]], and [[shrimp paste]] is essential for the heat and depth of flavor. | |||
The | ==Preparation== | ||
The preparation of kaeng pa involves several steps: | |||
1. '''Making the curry paste''': The chili paste is made by pounding dried chilies, garlic, shallots, and shrimp paste together in a mortar and pestle until a smooth paste is formed. | |||
2. '''Cooking the curry''': The paste is fried in a pot with a small amount of oil to release its flavors. Meat is then added and cooked until browned. | |||
3. '''Simmering''': Water or stock is added to the pot, followed by vegetables and herbs. The curry is simmered until the meat is tender and the vegetables are cooked through. | |||
4. '''Seasoning''': The dish is seasoned with [[fish sauce]], [[lime juice]], and sometimes a touch of [[palm sugar]] to balance the flavors. | |||
==Cultural Significance== | |||
Kaeng pa is a reflection of the resourcefulness of the people living in the forested regions of Thailand. The absence of coconut milk is due to the unavailability of coconuts in these areas, leading to a reliance on local ingredients. This dish is a testament to the adaptability and creativity of Thai cuisine. | |||
== Variations == | ==Variations== | ||
While the traditional kaeng pa is made with meat, there are vegetarian versions that substitute meat with tofu or additional vegetables. The level of spiciness can also be adjusted according to personal preference. | |||
==Related pages== | |||
* [[Thai cuisine]] | * [[Thai cuisine]] | ||
* [[Curry]] | |||
* [[List of Thai dishes]] | * [[List of Thai dishes]] | ||
==Gallery== | |||
[[File:Kaeng_phak_wan.JPG|Kaeng pa with vegetables|thumb|right]] | |||
[[File:Kaeng_phak_wan.JPG|Kaeng phak wan, a variation of jungle curry|thumb|left]] | |||
[[Category:Thai cuisine]] | [[Category:Thai cuisine]] | ||
[[Category:Curry | [[Category:Curry]] | ||
Latest revision as of 10:58, 23 March 2025
A traditional Thai curry without coconut milk
Kaeng pa (Thai: แกงป่า ), also known as jungle curry, is a type of Thai curry that originates from the forested areas of Northern Thailand. Unlike other Thai curries, kaeng pa does not contain coconut milk, which makes it lighter and more broth-like in consistency. This dish is known for its spicy and aromatic qualities, utilizing a variety of fresh herbs and spices.
Ingredients[edit]
Kaeng pa is traditionally made with a variety of ingredients that are readily available in the forests of Northern Thailand. The key components include:
- Meat: Commonly used meats include chicken, pork, or beef. In some regions, wild boar or game meat may be used.
- Vegetables: A variety of vegetables can be used, such as eggplant, bamboo shoots, green beans, and baby corn.
- Herbs and Spices: The curry is flavored with lemongrass, galangal, kaffir lime leaves, and Thai basil.
- Chili paste: A spicy paste made from dried chilies, garlic, shallots, and shrimp paste is essential for the heat and depth of flavor.
Preparation[edit]
The preparation of kaeng pa involves several steps:
1. Making the curry paste: The chili paste is made by pounding dried chilies, garlic, shallots, and shrimp paste together in a mortar and pestle until a smooth paste is formed. 2. Cooking the curry: The paste is fried in a pot with a small amount of oil to release its flavors. Meat is then added and cooked until browned. 3. Simmering: Water or stock is added to the pot, followed by vegetables and herbs. The curry is simmered until the meat is tender and the vegetables are cooked through. 4. Seasoning: The dish is seasoned with fish sauce, lime juice, and sometimes a touch of palm sugar to balance the flavors.
Cultural Significance[edit]
Kaeng pa is a reflection of the resourcefulness of the people living in the forested regions of Thailand. The absence of coconut milk is due to the unavailability of coconuts in these areas, leading to a reliance on local ingredients. This dish is a testament to the adaptability and creativity of Thai cuisine.
Variations[edit]
While the traditional kaeng pa is made with meat, there are vegetarian versions that substitute meat with tofu or additional vegetables. The level of spiciness can also be adjusted according to personal preference.
Related pages[edit]
Gallery[edit]
