Green Peppercorn Thai Jungle Curry Recipe

RECIPES

Thai Jungle Curry (Gaeng Pa)

Thai jungle curry, or gaeng pa, is bold, bright, and no nonsense. There's no coconut milk to soften the heat, just fresh herbs, chiles, and layers of spice, with green peppercorns that lift the whole dish and build with every bite. It's simple, fast, and delicious.

SERVES

3-4

PREP & COOK TIME

30 mins

DIFFICULTY

medium

INGREDIENTS

2 tbsp red curry paste
2 cups chicken stock
1 lb chicken thighs, sliced
2 tbsp fish sauce
1 tsp palm sugar
3 to 4 tbsp green peppercorns
1 cup eggplant, cut into chunks
1 cup long beans, cut into 2 inch pieces
1 cup bamboo shoots
4 to 6 Thai chiles, smashed
1 handful makrut lime leaves, torn
1 handful Thai basil
Steamed jasmine rice, for serving

THIS RECIPE FEATURES

Milly Pepper tin of Green Pepper on white background.

Fresh Green Pepper

$14.00 USD

3 reviews

DIRECTIONS

Bring the stock to a boil and whisk in the curry paste. Let it boil for 1 minute to open up the aromatics.
Add the chicken and cook for 5 minutes.
Add the fish sauce, palm sugar, green peppercorns, chiles, and eggplant. Simmer for 5 minutes.
Add the long beans and bamboo shoots. Simmer for 4 to 5 minutes more, until the vegetables are tender and the chicken is cooked through.
Take off the heat and stir in the makrut lime leaves and Thai basil.
Serve with steamed jasmine rice.

recipe author

antonio mora

Antonio Mora, a good friend of ours, has been cooking in NYC kitchens for over 25 years, most recently as executive chef at Quality Meats, before making his way upstate. These days he's slinging chopped cheese, bacon-egg-and-cheese, and other bodega classics at his own shop, Tiny's Sandwich, in Hamden — with the same care he brought to the city, just better ingredients and a lot more elbow room.