Ecomely

Language

Kaeng pa: recipe illustration
Soups

Kaeng pa

A clear, very spicy Thai curry without coconut milk, whose name means 'forest curry'. It combines meat or fish, vegetables and chilli paste, and is traditionally cooked with wild aromatic herbs.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Heat the curry paste in a saucepan over medium heat for 2 minutes, until it releases its aroma.
  2. Add the meat and sear it for 3 minutes, stirring.
  3. Pour in the water, then add the crushed lemongrass, lime leaves and peppercorns.
  4. Simmer gently for 20 minutes, skimming the surface if needed.
  5. Add the aubergines cut into quarters and the green beans, then continue for 5 to 7 minutes.
  6. Season with the fish sauce and sugar, add the sliced chillies and basil, then serve hot with rice.

Variations and tips

With chicken. Replace the pork with chicken and reduce the cooking time by 5 minutes.

More ideas

Nam ngiao (pork and tamarind tomato soup)50 min · 4 serv.Kaeng som (sour fish curry)35 min · 4 serv.Phat kaphrao20 min · 4 serv.Yellow curry (kaeng kari)55 min · 4 serv.Khao kha mu (pork knuckle braised rice)2 h 20 · 4 serv.Tom yum kung (shrimp soup)30 min · 4 serv.Kaeng khae45 min · 4 serv.Phat phrik khing25 min · 4 serv.

Original Ecomely recipe.