Jungle Curry (Gaeng Bpa)

Name: Jungle Curry (Gaeng Bpa)
Prep time: 20 min
Total time: 55 min

April 8, 2011

Prep 20 min Total 55 min

Jungle Curry (Gaeng Bpa) © kvalifood.com

A fiery, coconut-free Thai curry loaded with herbs and vegetables - so many that it looks like a jungle in a bowl. Unlike green or red curry, jungle curry uses stock instead of coconut milk, giving it a lighter body but sharper heat. The paste blends dried and fresh chilies for a mix of smoky fruitiness and grassy bite. Fingerroot (grachai) is the signature herb here and gives the curry its distinctive flavour.

Ingredients

Serves 4

Jungle Curry

350 g protein of your choice (see notes)
2½ Tbsp fish sauce
1 Tbsp vegetable oil
1 recipe gaeng bpa curry paste, (or store-bought)(see notes)
6 dl pork stock (or chicken stock), unsalted
2 tsp palm sugar, finely chopped, packed
8 long beans, cut into 5 cm pieces
8 ears baby corn, fresh (or canned), cut into bite-sized pieces
4-6 Thai eggplants, cut into small wedges
60 ml pea eggplant
2 stems young peppercorns, fresh (or brined), cut into 5 cm pieces
60 ml fingerroot (grachai), fresh (or brined), thinly julienned
4 kaffir lime leaves, torn into chunks
125 ml holy basil (or regular basil leaves)
1 1/2 Tbsp toasted rice powder (optional)
Spur chili, sliced, (or red bell pepper), julienned, for garnish (optional)
Jasmine rice, for serving

Gaeng Bpa Curry Paste

8 large dried chilies, seeded
3-12 green Thai chilies, seeded and finely chopped (see notes)
1 tsp salt
1/4 tsp white peppercorns
2 Tbsp lemongrass, thinly sliced
1 Tbsp galangal, finely chopped
1 Tbsp fingerroot (grachai), finely chopped
1 tsp kaffir lime zest, finely chopped
1 tsp cilantro roots (or 1 Tbsp cilantro stems), finely chopped
3 Tbsp shallots, finely chopped
1 Tbsp garlic, finely chopped
1 tsp shrimp paste (gapi)

Directions

Making the Curry Paste

Grind the dried chilies to a powder using a spice or coffee grinder, or soak them in water for at least an hour to soften.

If using dry, ground chilies: Add the green Thai chilies, salt, and white peppercorns to a heavy-duty mortar and pound into a fine paste. Add the lemongrass, galangal, fingerroot, kaffir lime zest, and cilantro roots and pound into a fine paste. Add the ground dried chilies and pound to combine. Add the shallots and garlic and pound into a fine paste. Add the shrimp paste and pound to mix.

If using soaked chilies: Drain the chilies and pat dry. Cut into small pieces. Add both types of chilies, the salt, and white peppercorns to a heavy-duty mortar and pound into a fine paste. Add the lemongrass, galangal, fingerroot, kaffir lime zest, and cilantro roots and pound into a fine paste. Add the shallots and garlic and pound into a fine paste. Add the shrimp paste and pound to mix.

Making the Curry

Marinate the protein with 2 tsp of the fish sauce and set aside for 20 minutes.

Heat the vegetable oil in a medium pot, add the curry paste, and cook over medium-low heat, stirring constantly with a rubber spatula, until aromatic, 2 to 3 minutes.

Add the stock and stir to dissolve the paste. Turn heat to medium-high and bring to a boil. Add the remaining 2 Tbsp fish sauce, palm sugar, and all the vegetables and herbs except the basil.

When the vegetables are nearly done to your liking, add the marinated protein and cook just until done. Remove from heat, taste, and adjust seasoning. The kaffir lime leaves left in large pieces are not meant to be eaten.

Stir in the holy basil and toasted rice powder, if using. Garnish with spur chili and serve with jasmine rice.

Notes

Protein options: For pork, chicken, or beef, choose a tender cut and slice into thin, bite-sized pieces. For fish, cut into large chunks. For shrimp, peel and devein.
Store-bought paste substitute: Use 4 Tbsp red curry paste plus 1 to 2 Tbsp green curry paste.
Vegetable substitutions: Baby corn, Thai eggplant, and pea eggplant are traditional, but cauliflower, bamboo shoots, asparagus, carrots, peas, and kale all work.
Heat level: The large dried chilies are mild, so heat comes from the green chilies. Use 3 for gentle, 5 to 7 for medium, 8 or more for sweating. Fresh red Thai chilies can replace the green ones.
Fingerroot is available brined in jars, labelled as “Pickled Rhizome,” “Rhizome in Brine,” “Krachai,” or “Grachai.” Young peppercorns are also sold brined in jars as “Young Green Pepper.” If eating the young peppercorns for extra heat, pick them from the stem and do not eat the stem itself.
The curry paste and stock can both be made in advance.