thai jungle curry

Kaeng Pa - Thai Pork Jungle Curry

Northern Thai pork curry with young green peppercorns, chilli and snake beans.

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Cooking Time: 25 mins

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Serves: 4

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Author: Paul Brighton


  1. 500g pork tenderloin, cut into thin (5mm) medallions
  2. 2 tbsp vegetable oil
  3. 1 small tin bamboo shoots drained
  4. 600ml chicken stock
  5. 2 red birdseye chillies, sliced
  6. 2 tbsp Thai fish sauce
  7. 1 stalk of lemongrass, bruised
  8. 1 tbsp palm sugar, grated
  9. 2 stems of fresh green peppercorns
  10. 7 snake beans, cut into quarters
  11. Small bunch of Thai basil, roughly chopped
  12. Large bunch of coriander, roughly chopped
  13. 3 large garlic cloves
  14. 5cm ginger, roughly chopped
  15. 3 green chillies deseeded and halved
  16. 5 kaffir lime leaves
  17. 1 tsp black peppercorns, crushed


  1. Place shallots, garlic, ginger, green chillies, lime leaves, black peppercorns and a handful of coriander in a food processor and blend to a fine paste.
  2. Heat the oil in a large wok over medium heat and add the paste, stirring constantly to avoid burning for 2 minutes.
  3. Add the pork and fry until sealed before adding the stock, fish sauce, lemongrass and palm sugar, bring to boil then simmer for 10 minutes.
  4. Add the bamboo shoots, green peppercorns and snake beans and cook for a further 5 minutes.
  5. Transfer to bowls and garnish with basil, coriander and red chillies. Served with boiled jasmine rice.