Jungle Curry http://rasamalaysia.com/jungle-curry/
October 25th, 2012 20 Comments

Jungle Curry

Jungle Curry

Jungle Curry

Jungle curry is a popular Thai curry. Jungle curry is spicy, with no coconut milk. You can make pork or chicken jungle curry with this easy recipe.

Fall/winter is the best time to have curries. Nothing warms me up quite like a pot of fiery hot, spice-laden curry. I grew up with all sorts of curries back home in Malaysia: chicken curry, fish curry, squid curry, etc. And then I discovered Thai curries, which are rather different, delicious nonetheless.

Jungle Curry

Anyway, I am sure you have seen Jungle Curry on the menu at Thai restaurants. To be honest, I have never had jungle curry, even though I dine out at Thai restaurants quite often. I always order the usual red curry, green curry, or yellow curry. Recently, I decided to try Jungle Curry and actually liked it. It tastes different because it’s not as “creamy” and sweet because there is no coconut milk added in the curry, and hence the spices taste more pronounced, which is a great thing is my culinary dictionary.

Jungle Curry

Jungle curry, or kaeng pa, according to Wikipedia, is a curry originated from the northern part of Thailand. As coconuts are not found in the region, it contains no coconut milk. It was originally prepared with wild boars found in the jungle.

I made this jungle curry with pork. If you can’t eat pork, feel free to substitute with chicken. The curry goes extremely well with rice. I really enjoyed it.

RECIPE HERE: Jungle Curry
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20 comments... read them below or add one

  1. Sorry but what is rhizome?

  2. goneboating says:

    you wanna give me a clue on the rhizome ingredient?

  3. Patricia says:

    Can’t wait to try this since it seems like a light, thin curry. I’ve always wanted to try a curry without coconut milk since I’m also paranoid about the unhealthiness of coconut milk.

    But can you post pictures of the galanga and rhizome you used? I have no idea what they are or where to find them.

    • Lee M. says:

      Me too. I use canned fat free evaporated milk and some coconut flavoring–I actually like it better because it’s not as heavy as coconut milk.

  4. amy says:

    Rhizome as in ginger? Or galangal?

  5. Michael M says:

    I think the rhizome is lesser ginger. The Thai name is krachai and temu kunci in Indonesian. According to Wikipedia it also goes by fingerroot, Chinese ginger and the botanical name Boesenbergia rotunda. From what I gather your best bet is to check the frozen section of a Southeast Asian market.
    It looks delicious! I can’t wait to try it.

  6. Foodjunkie says:

    Thanks for this recipe Bee. I’ve discovered I don’t really care for coconut milk but I do like the spicy Thai curry pastes and it is nice to find an authentic recipe that doesn’t use coconut milk. I have used the Aroy-D green curry paste and quite like it so I am looking forward to trying this.

  7. Lizzie says:

    This looks delicious, I love the flavour of krachai. I love coconut milk but you don’t miss it in jungle curries.

  8. Sterling says:

    Im cooking this right now and it smells amazing! Maybe I’m overlooking it, but where do the green beans come in?

    • Rasa Malaysia says:

      Hi Sterling, thank you for trying this recipe. Sorry, I’ve updated the post. The green/string beans come in with the other vegetables.

  9. Tom says:

    Bee, I couldn’t find the single pack in my local asian market, but was able to get a whole jar. How many tea or tablespoons do you think on pack is?

  10. Meenal says:


    Can I use fish in the recipe instead? Which one would you recommend?

    • Yes you can or chicken.

      • Meenal says:

        Thank you for your response! I actually put in fish as well as prawns, just because I didn’t have enough fish to feed the family :-). It turned out great! Thanks for the awesome recipe – I’m going to try out more of the yummy recipes on your site……

  11. Gordon says:

    Yay – we have krachai in Australia.

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