Photograph of the finished Kaeng pa

Thailand · Cà ri rừng không nước cốt dừa

Kaeng pa

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 14.1 oz
  • Photograph of Red curry sauce Red curry sauce 2.8 oz
  • Photograph of Green peppercorns Green peppercorns 2.1 oz
  • Photograph of Krachai fingerroot Krachai fingerroot 2.1 oz
  • Photograph of Small white aubergine Small white aubergine 7.1 oz
  • Photograph of Long beans Long beans 5.6 oz
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 7.1 oz
  • Photograph of Thai basil Thai basil 1.4 oz
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Chicken broth Chicken broth 3 ⅓ cups
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork thinly, chop the galangal into thin strips, halve the pickled eggplant and soak it in salt water to prevent browning.
  2. 2 Sauté the red curry sauce with oil over low heat for 3 minutes until fragrant. Since no coconut milk is used, stir constantly to prevent burning.
  3. 3 Sauté the pork for 3 minutes until browned, then add the chicken broth and bring to a boil.
  4. 4 Add the bamboo shoots, pickled eggplant, long beans, galangal, and whole green peppercorns, and cook over medium heat for 15 minutes.
  5. 5 Add fish sauce, then add Thai lime leaves and Thai basil, simmer for another 2 minutes, then turn off the heat. This dish is very spicy and watery, and is best served with rice.

With an appliance

  • Oven 40 min

    Replace step 4: place the meat, broth, bamboo shoots, and vegetables in a heat-resistant pot with a lid, and cook on the middle rack of the oven at 180 degrees for 15 minutes. Keep step 5 the same and only add the lime leaves and basil after removing the pot from the oven.

Start cooking