Jungle curry paste (prik gaeng pa) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Thailand Region / Locale: Northern thailand Servings: Serves 4
Thailand Region / Locale: Northern thailand Servings: Serves 4Prik Gaeng Pa, or Jungle Curry Paste, is a bold and aromatic blend that hails from the dense forests of Thailand. Known for its fiery heat and fragrant spices, this paste captures the untamed spirit of the region. Traditionally made without coconut milk, Jungle Curry contrasts with other Thai curries by offering a raw and vibrant palate, reflective of the abundant herbs and spices available in Thailand’s rural landscapes.
Ingredients
- dried red chilies – 10 pieces
- fresh Thai bird chilies – 5 pieces
- lemon grass stalks, sliced – 2 stalks
- galangal, sliced – 2 tablespoons / 10 g
- kaffir lime zest – 1 lime
- corriander root – 2 tablespoons / 10 g
- garlic cloves – 6 cloves
- shallots – 4 medium
- cumin seeds – 1 teaspoon / 2 g
- white peppercorns – 1 teaspoon / 2 g
- shrimp paste – 1 tablespoon / 15 g
- salt – 1 teaspoon / 5 g
Instructions
- Soak dried red chilies in warm water for 10 minutes, then drain.
- Pound all ingredients, except shrimp paste, using a mortar and pestle until a smooth paste forms.
- Add shrimp paste and continue pounding until fully incorporated.
- Store in an airtight container and refrigerate or use immediately in your favorite curry.
Substitutions
- galangal -> ginger
- coriander root -> cilantro stems
- Thai bird chilies -> serrano peppers
Enhancements in the Next Evolution
- Roast dried chilies before soaking to enhance their flavor.
- Toast cumin seeds and white peppercorns before grinding for a richer aroma.
- Incorporate fresh turmeric root for added depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
