PAK PRIK'S RECOMMENDED
Pork Jungle Curry
A fiery, herbal water-based curry from northern Thailand with no coconut milk — bold and clean.
20 min
25 min
4
Ingredients
- 400g pork loin, sliced
- 1L water or stock
- 3 tbsp jungle curry paste
- 1 cup baby corn
- 1 cup Thai eggplants
- 1 handful holy basil
- 5 kaffir lime leaves
- 1 tbsp green peppercorns
Seasoning
- 2 tbsp fish sauce
- 1 tsp salt
Instructions
- 1. Boil Liquid5-7 minutes
- Bring water or stock to a boil.
- 2. Dissolve Curry Paste1-2 minutes
- Dissolve jungle curry paste completely.
- 3. Simmer Pork5 minutes
- Add pork and simmer 5 minutes.
- 4. Add Vegetables3-4 minutes
- Add baby corn, eggplants, and green peppercorns.
- 5. Season1 minute
- Season with fish sauce and salt.
- 6. Garnish & Serve1 minute
- Finish with holy basil and kaffir lime. Serve with rice.
Pork Jungle Curry
Jungle curry (kaeng pa) comes from the forested regions of northern and central Thailand, where coconut trees are scarce. Villagers built its bold flavor from wild herbs, fresh peppercorns, and whatever meat or vegetables they had on hand.
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