Dinner · 30 min · thai

Gaeng Pa (Jungle Curry)

If you like jungle curry paste, you’ll love this Thai dinner — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 tbsp Jungle curry paste
• 2 cups Thai eggplant
• 1 8-oz can Bamboo shoots
• 1 15-oz can Straw mushrooms
• 2 cups Green beans
• 1 cup Thai basil
• 4 cups Vegetable broth
• 4 Kaffir lime leaves
• 2 stalks Lemongrass
• 3 slices Galangal
• 1 tbsp Soy sauce
• 1 Lime

Steps

1. Use a shrimp-paste-free jungle curry paste to keep this fully plant-based. Check the label, since many jarred pastes sneak shrimp paste in. Pound it with a splash of the vegetable broth to loosen it.
2. Bring the vegetable broth to a boil with the lemongrass stalks, bruised, and the galangal slices. Simmer 10 minutes to build an aromatic base. Jungle curry has no coconut milk, so the broth has to do all the heavy lifting.
3. Fish out the lemongrass and galangal, then whisk in the curry paste until fully dissolved. Add the kaffir lime leaves and the quartered Thai eggplant.
4. Simmer 8 minutes, then add the bamboo shoots, mushrooms, and green beans. Cook 5 more minutes until everything is tender but still vivid.
5. Season with soy sauce and a squeeze of lime. Jungle curry should be fiery, herbal, and brothy. Thin enough to sip, bold enough to wake you up.
6. Stir in the Thai basil off the heat and ladle over jasmine rice. This is the curry to make when you want heat without heaviness.

Build my plan — free

← All recipes