Kaeng pa

Kaeng pa is a variety of Thai curry that is also known as jungle curry. It is a spicy and watery curry that does not contain coconut milk, which is a common ingredient in many other types of Thai curry. The dish is traditionally made with wild game, such as boar, but can also be made with pork, chicken, or fish.

History

Kaeng pa originated in the forested areas of Northern Thailand and Isan, where coconut trees are not naturally found. The dish was traditionally made with whatever meat was available, often wild game. Today, it is commonly made with pork, chicken, or fish.

Ingredients

The main ingredients in kaeng pa are meat, curry paste, and vegetables. The curry paste is typically made from chili peppers, galangal, lemongrass, kaffir lime leaves, coriander root, garlic, and shallots. The vegetables used can vary, but often include eggplant, pea aubergines, and fingerroot. The dish is typically seasoned with fish sauce and palm sugar.

Preparation

To prepare kaeng pa, the curry paste is first fried in oil until fragrant. The meat is then added and cooked until browned. Water is added, followed by the vegetables and seasonings. The dish is simmered until the meat and vegetables are cooked through.

Variations

There are many variations of kaeng pa, depending on the region and the available ingredients. In Northern Thailand, for example, the dish is often made with wild boar. In Isan, it is commonly made with fish. Some versions of the dish also include holy basil, wild ginger, or peppercorns.

See also

• Thai cuisine
• List of Thai dishes
• Curry

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Kaeng_pa

• 
  Kaeng phak wan