Kaeng Par (Jungle Curry)
A bold, spicy Thai curry packed with fragrant herbs and vegetables—no coconut milk needed. Perfect for spice lovers!
Serves: 5–7
Ingredients
- 1 can Maesri Kaeng Par Curry Paste 114g
- 500 ml water
- 500 g preferred meat (chicken, pork, or beef)
- 200 g mixed vegetables (e.g., Thai eggplant, long green beans, or your choice)
- 20 g shredded fingerroot (Kachai)
- 1–2 tablespoons fish sauce (to taste)
- A handful of holy basil leaves
- 3–4 kaffir lime leaves, torn
- Fresh red chili, thinly sliced (for garnish)
Instructions
1.Bring 500 ml of water to a boil. Add 1 can of Maesri Kaeng Par Curry Paste and stir until dissolved.
2.Add 500 g of your preferred meat and cook until nearly done.
3.Add 200 g of vegetables, 20 g shredded fingerroot, and 1–2 tbsp fish sauce. Boil and simmer until cooked.
4.Turn off heat. Add holy basil, kaffir lime leaves, and sliced chili. Serve hot.
Serve hot with steamed jasmine rice.
