Gaeng Pa

Name: Gaeng Pa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 500 g pork or chicken; 3 tbsp jungle curry paste; 400 ml stock — no coconut milk; 100 g Thai eggplant; 1 handful holy basil; 2 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Gaeng Pa, known as jungle curry, hails from the north-central regions of Thailand. This dish captures the essence of home cooking, where each ingredient is measured by instinct and experience. Traditionally, it's prepared with a generous hand of salt and fat, making it a hearty meal shared around a communal table, embodying the essence of Thai family gatherings.

Rich and robust, Gaeng Pa delivers a fiery punch balanced by the earthy sweetness of Thai eggplant and the aromatic lift of holy basil. The curry paste's heat melds with savory pork or chicken, creating a dish that's both comforting and invigorating. Serve it steaming hot, inviting everyone to dive in and enjoy its bold flavors.

Ingredients

500 gpork or chicken
3 tbspjungle curry paste
400 mlstock — no coconut milk
100 gThai eggplant
1 handfulholy basil
2 tbspfish sauce
to tastefine sea salt

Method

Begin by cutting 500 g of pork or chicken into bite-sized pieces. Season the meat with a pinch of fine sea salt, ensuring each piece is evenly coated. This step helps to enhance the natural flavors of the meat and allows the salt to penetrate, making the meat more flavorful.
Heat 2 tablespoons of vegetable oil in a large, deep pan over medium-high heat. Once the oil is shimmering, add the seasoned meat pieces in a single layer. Brown them on all sides until they develop a deep, golden color. This should take about 3-4 minutes per side. The browning process adds depth and richness to the dish.
Remove the browned meat from the pan and set it aside. In the same pan, add 3 tablespoons of jungle curry paste. Stir the paste continuously for about 1-2 minutes until it becomes fragrant and slightly darker. This step releases the essential oils in the paste, intensifying its flavor.
Pour in 400 ml of stock into the pan with the curry paste. Stir well to combine, scraping up any browned bits from the bottom of the pan. These bits add extra flavor to the curry. Bring the mixture to a gentle simmer.
Return the browned meat to the pan, ensuring it is submerged in the liquid. Add 100 g of Thai eggplant, cut into quarters. Cover the pan and let it braise over medium heat. Cook until the meat is tender and the eggplant is soft but still holds its shape, which should take about 15-20 minutes. The meat should be easy to cut with a fork.
Stir in 2 tablespoons of fish sauce, adjusting to taste. The fish sauce adds a salty, umami depth to the curry. Taste the curry and add more fine sea salt if needed, keeping in mind the fish sauce is already salty.
Remove the pan from heat and stir in a handful of holy basil leaves. The heat of the curry will wilt the basil, releasing its aromatic fragrance. Serve the Gaeng Pa hot, accompanied by steamed rice, bread, or a fresh salad, allowing everyone to share in the meal.