Let’s be honest—when most of us think of Thai curry, our minds go straight to the creamy classics: green curry, red curry, maybe even massaman. But today, I want to introduce you to something a little different. A curry that’s full of bold flavours, fresh herbs, and a little spicy kick, and totally underrated: Kaeng Par, or Jungle Curry.
This is the curry you’ve probably never heard of—but once you try it, you’ll wonder why it’s not on every Thai menu.
What Is Kaeng Par, Really?
“Kaeng” means curry, and “Par” means forest or jungle in Thai. So yes, we’re literally talking about forest curry. It originally comes from the countryside, where cooks didn’t have access to coconut milk (which is used in most Thai curries). Instead, they relied on fresh herbs, roots, and local vegetables to build flavour.
Traditionally, it’s made with wild meats like wild boar or fish caught from the river, but you’ll also find it with beef, chicken, or even tofu. In this version, we’re using thinly sliced beef for something hearty and easy to find—plus it soaks up all that flavour beautifully.
Why You’ll Love It
This is one of those dishes that surprises you—in the best way. There’s no heavy cream or richness, but the flavours are deep and bold. It’s spicy, fragrant, and full of fresh herbs like holy basil, and green peppercorns. It’s also packed with veggies, which makes it super versatile. You can keep it light, make it vegan, or throw in whatever’s in your fridge.
It’s comforting, but not heavy. Bright, but not overwhelming. Basically, a curry with character.
Let’s Cook: Kaeng Par Beef (Jungle Curry with Beef)
This recipe serves 2–4 people, depending on how hungry you are, and comes together in under an hour.
Ingredients:
- 300g beef (sirloin or flank), thinly sliced against the grain
- 2–3 tbsp jungle curry paste (store-bought or homemade)
- 500ml water or beef stock
- 1 Thai eggplant (or regular eggplant), chopped
- A handful of baby corn, chopped
- A handful of pea eggplants (if available)
- 1–2 tbsp pickled krachai (a fragrant root similar to ginger)
- 1–2 stalks of fresh green peppercorn (optional but recommended)
- 1–2 kaffir lime leaves, torn
- 1 tbsp fish sauce (adjust to taste)
- 1 tsp white or brown sugar
- A handful of Thai holy basil
- Optional: sliced red chili for extra heat, green beans, mushrooms, or any of your favourite vegetables
Step-by-Step Instructions:
- Slice the beef thinly against the grain so it stays tender and cooks quickly.
- Heat a little oil in a pot, then add the jungle curry paste. Stir-fry it for a few minutes until it becomes fragrant. This builds your flavour base.
- Stir the sliced beef into the paste and cook until lightly seared.
- Add the water or beef stock and bring to a gentle boil.
- Stir in the chopped eggplant, pea eggplants, baby corn, krachai, green peppercorns, and kaffir lime leaves. Let everything simmer until the vegetables are tender (about 10–15 minutes).
- Add the fish sauce and sugar and stir well.
- Taste and adjust the seasoning. Just before serving, stir in Thai holy basil and sliced red chili if you like a bit of heat.
- Ladle it into bowls and enjoy with warm jasmine rice.
Whether you’re cooking for your family, friends, or just yourself, this dish is a flavourful way to shake up your dinner routine and try something new. And hey, it’s pretty healthy too—no cream, tons of veggies, and herbs that do more than just taste good.