Kaeng Pa (Thai Jungle Curry) With Fish Recipe
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • ½ cup uncooked jasmine rice
  • 5-6 dried red chiles, soaked and seeds removed
  • 1 tablespoon peeled and minced fresh galangal root
  • 1 tablespoon chopped lemongrass
  • 4-5 dried makrut lime leaves
  • 3-4 garlic cloves
  • 2-3 shallots, chopped
  • 1 teaspoon shrimp paste
  • 1 teaspoon black peppercorns
  • 1 tablespoon grapeseed oil
  • 2 cups fish or vegetable broth
  • 1 cup Thai eggplant, sliced into rings
  • 1 cup sliced bamboo shoots,
  • 1 cup green beans, cut into 2-inch pieces
  • 1 cup miniature corn, cut in half
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 ½ tablespoons toasted rice powder
  • 1 pound tilapia fillets, cut into 3-inch chunks
  • Fresh Thai basil, plus extra for garnish
  • Fresh cilantro, for garnish
Directions
  1. Preheat a dry skillet to medium heat.
  2. Add uncooked jasmine rice to the skillet.
  3. Toast the rice, stirring frequently, until golden brown and fragrant, about 5-7 minutes.
  4. Remove from heat and let cool, then grind to a fine powder using a spice grinder or mortar and pestle.
  5. Add all the curry paste ingredients to a high-powered blender or food processor.
  6. Blend until smooth, scraping the sides of the bowl occasionally and adding a bit of water if necessary to achieve a paste consistency.
  7. In a large pan or wok, heat a tablespoon of oil over medium heat.
  8. Add the curry paste and saute for 1-2 minutes until fragrant.
  9. Pour in fish or vegetable broth and bring to a gentle boil.
  10. Add Thai eggplant, bamboo shoots, long beans, and miniature corn.
  11. Stir in fish sauce, brown sugar, and toasted rice powder, cover and simmer until the vegetables are tender, about 10 minutes.
  12. Gently add the tilapia chunks to the pot and cook until the fish is opaque and cooked through, about 5-7 minutes.
  13. Stir in fresh Thai basil just before serving.
  14. Taste and adjust seasoning with more fish sauce or sugar if needed, or lime juice if desired.
  15. Garnish with additional fresh Thai basil, cilantro, and lime, if desired. Serve hot.