{"id":6443,"date":"2022-08-22T13:26:49","date_gmt":"2022-08-22T13:26:49","guid":{"rendered":"https:\/\/satyamskitchen.com\/?p=6443"},"modified":"2024-07-07T11:48:20","modified_gmt":"2024-07-07T11:48:20","slug":"thai-jungle-curry","status":"publish","type":"post","link":"https:\/\/satyamskitchen.com\/recipe\/thai-jungle-curry\/","title":{"rendered":"Thai Jungle Curry with Chicken (Kaeng Pa Gai)"},"content":{"rendered":"<p><\/p>\r\n<p><\/p>\r\n<h2>Ingredients for Thai Jungle Curry<\/h2>\r\n<p><\/p>\r\n<h2>Instructions for Thai Jungle Curry<\/h2>\r\n<p><\/p>\r\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-1bd2e7d4939be60130d9f6d6438604a0\" style=\"color:#ff8763\">Main Ingredients for Thai Jungle Curry<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Thai Green Chilies<\/strong> (\u0e1e\u0e23\u0e34\u0e01\u0e02\u0e35\u0e49\u0e2b\u0e19\u0e39 &#8211; Prik Kee Nue): Provides spicy heat and flavor to the curry.<\/li>\n\n\n\n<li><strong>Fingerroot or Grachai<\/strong> (\u0e01\u0e23\u0e30\u0e0a\u0e32\u0e22): Adds aromatic notes and depth of flavor.<\/li>\n\n\n\n<li><strong>Red Curry Paste<\/strong> (\u0e40\u0e04\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e41\u0e01\u0e07\u0e40\u0e1c\u0e47\u0e14 &#8211; Khrueang Kaeng Phet): A spicy and fragrant paste made from red chilies and various spices.<\/li>\n\n\n\n<li><strong>Chicken Thighs<\/strong> (\u0e40\u0e19\u0e37\u0e49\u0e2d\u0e44\u0e01\u0e48 &#8211; Neua Gai): Provides protein and absorbs the curry flavors beautifully.<\/li>\n\n\n\n<li><strong>Thai Eggplants<\/strong> (\u0e21\u0e30\u0e40\u0e02\u0e37\u0e2d\u0e1e\u0e27\u0e07 &#8211; Ma Kheuang Puang): Adds a slightly bitter flavor and texture to the curry.<\/li>\n\n\n\n<li><strong>Kaffir Lime Leaves<\/strong> (\u0e43\u0e1a\u0e21\u0e30\u0e01\u0e23\u0e39\u0e14 &#8211; Bai Ma-grood): Imparts a citrusy aroma and flavor.<\/li>\n\n\n\n<li><strong>Baby Corn<\/strong> (\u0e02\u0e49\u0e32\u0e27\u0e42\u0e1e\u0e14\u0e2d\u0e48\u0e2d\u0e19 &#8211; Khao Pod On): Adds sweetness and crunch to the curry.<\/li>\n\n\n\n<li><strong>Long Beans<\/strong> (\u0e16\u0e31\u0e48\u0e27\u0e1d\u0e31\u0e01\u0e22\u0e32\u0e27 &#8211; Tua Fak Yao): Provides crisp texture and a fresh taste.<\/li>\n\n\n\n<li><strong>Red Capsicum<\/strong> (\u0e1e\u0e23\u0e34\u0e01\u0e2b\u0e27\u0e32\u0e19\u0e41\u0e14\u0e07 &#8211; Prik Wan Daeng): Adds color and a mild sweetness.<\/li>\n\n\n\n<li><strong>Snow Peas<\/strong> (\u0e16\u0e31\u0e48\u0e27\u0e1d\u0e31\u0e01\u0e22\u0e32\u0e27 &#8211; Tua Fak Yao): Contributes crunch and freshness.<\/li>\n\n\n\n<li><strong>Holy or Thai Basil Leaves<\/strong> (\u0e43\u0e1a\u0e42\u0e2b\u0e23\u0e30\u0e1e\u0e32 &#8211; Bai Horapa): Adds a distinct herbal flavor and aroma.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-32e9128bfa8b0490492a5fb80b99f19a\" style=\"color:#ff8763\">Storage<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Refrigeration<\/strong>: Store leftover Thai Jungle Curry in an airtight container in the refrigerator for up to 2-3 days. Ensure it cools down to room temperature before refrigerating to maintain freshness.<\/li>\n\n\n\n<li><strong>Freezing<\/strong>: It\u2019s not recommended to freeze Thai Jungle Curry as the texture of vegetables and proteins may degrade upon thawing, affecting the dish\u2019s overall quality and flavor.<\/li>\n\n\n\n<li><strong>Reheating<\/strong>: To reheat, gently warm Thai Jungle Curry in a pan over medium heat or in the microwave until heated through. Add a splash of water or broth if needed to prevent drying out.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-e8d47b9a340d9636d11f1bb529bc6cc1\" style=\"color:#ff8763\">Tips for Jungle Curry<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prepare Ingredients Ahead<\/strong>: Chop all vegetables and chicken thighs before starting to cook for efficient preparation.<\/li>\n\n\n\n<li><strong>Adjust Spice Level<\/strong>: Increase or decrease the amount of Thai green chilies and red curry paste according to your preferred level of spiciness.<\/li>\n\n\n\n<li><strong>Use High Heat<\/strong>: Stir-fry ingredients over high heat to achieve a delicious char and ensure proteins cook quickly without becoming tough.<\/li>\n\n\n\n<li><strong>Balance Flavors<\/strong>: Taste and adjust the balance of sweet (palm sugar), salty (fish sauce), and sour (kaffir lime leaves) flavors for a harmonious curry.<\/li>\n\n\n\n<li><strong>Add Vegetables Thoughtfully<\/strong>: Add hardier vegetables like Thai eggplants earlier in cooking and delicate ones like snow peas towards the end to preserve their texture.<\/li>\n\n\n\n<li><strong>Garnish Thoughtfully<\/strong>: Finish with fresh holy or Thai basil leaves for an aromatic touch and vibrant appearance.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-98cadac43ff1d49c813c6828b8cdb53a\" style=\"color:#ff8763\">Recipe Suggestions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/satyamskitchen.com\/recipe\/thai-drunken-noodles\/\" target=\"_blank\" rel=\"noreferrer noopener\">Thai Drunken Noodles<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/satyamskitchen.com\/recipe\/thai-ginger-chicken\/\" target=\"_blank\" rel=\"noreferrer noopener\">Thai Ginger Chicken<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/satyamskitchen.com\/recipe\/thai-basil-chicken\/\" target=\"_blank\" rel=\"noreferrer noopener\">Thai Basil Chicken<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-color has-link-color wp-elements-5885957dd42a231b4b792e18e038e82f\" style=\"color:#ff8763\">Have you tried this recipe?<\/h2>\n\n\n\n<p>Mention us&nbsp;<a href=\"https:\/\/www.instagram.com\/satyamskitchen\" target=\"_blank\" rel=\"noreferrer noopener\" class=\"broken_link\">@satyamskitchen<\/a>&nbsp;and tag&nbsp;<a href=\"https:\/\/www.instagram.com\/explore\/tags\/satyamskitchenrecipes\/\" target=\"_blank\" rel=\"noreferrer noopener\">#satyamskitchenrecipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thai Jungle Curry with Chicken or Gaeng Pa Gai &#8211; a popular Thai curry that is spicy and comforting. This curry does not use coconut milk. You\u2019ll really enjoy the heat and fragrance of the herbs and spices in this Thai curry. It tastes different because it\u2019s not as \u201ccreamy\u201d and sweet and hence the taste of the spices are more prominent. This dish is best served with jasmine or sticky rice.<\/p>\n","protected":false},"author":1,"featured_media":8541,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_theme","format":"video","meta":{"footnotes":""},"categories":[167],"tags":[276,268,305,281],"class_list":{"0":"post-6443","1":"post","2":"type-post","3":"status-publish","4":"format-video","5":"has-post-thumbnail","7":"category-curries","8":"tag-poultry","9":"tag-quick-and-easy","10":"tag-thai","11":"tag-under-30-minutes","12":"post_format-post-format-video"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Thai Jungle Curry with Chicken (Kaeng Pa Gai) | Satyam&#039;s Kitchen<\/title>\n<meta name=\"description\" content=\"Thai Jungle Curry (Gaeng Pa or Kaeng Pa) is a spicy, coconut-free curry from northern Thailand with fresh herbs, spices, and wild ingredients.\" \/>\n<meta name=\"robots\" content=\"index, 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