Dish

Kaeng pa

Jungle curry

Kaeng pa is a traditional Thai curry that is made with a variety of meats and vegetables. The dish is known for its spicy and complex flavors, which are achieved through the use of fresh herbs and spices. The curry paste is made with ingredients such as lemongrass, galangal, kaffir lime leaves, and chili peppers. The dish is typically served with steamed rice and is a popular choice in Thai cuisine.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Stew

Origins and history

Kaeng pa is a traditional Thai dish that has been enjoyed for centuries. It is believed to have originated in the northern region of Thailand and is now popular throughout the country. The dish is often served at special occasions and celebrations.

Dietary considerations

Kaeng pa can be made with a variety of meats and vegetables, making it a versatile dish that can be adapted to suit different dietary needs. It is typically gluten-free and can be made vegetarian or vegan by using tofu or vegetables instead of meat.

Variations

There are many variations of Kaeng pa, with different meats and vegetables used depending on the region and personal preference. Some popular variations include Kaeng pa gai (chicken curry) and Kaeng pa moo (pork curry).

Presentation and garnishing

Kaeng pa is typically served in a bowl with the curry and vegetables on top of the rice. It is often garnished with fresh herbs such as cilantro or Thai basil.

Tips & Tricks

To achieve the best flavor, it is important to use fresh herbs and spices when making the curry paste. The dish can also be made ahead of time and reheated for a quick and easy meal.