Thai Jungle Curry, or Kaeng Pa, is a fiery, rustic dish originating from the forested regions of Northern Thailand. Unlike the more widely known Thai curries such as green or red curry, jungle curry is made without coconut milk, giving it a lighter consistency but a much spicier and more intense flavor profile.

Traditionally, this curry was prepared with wild game meats and local forest herbs, hence the name "jungle" curry. Nowadays, it’s often made with pork, chicken, or even fish, but what truly defines the dish is its abundant use of fresh aromatics and bold spices.

Flavor Profile:

• Spicy & Herbaceous: Expect a strong chili kick, balanced by layers of fresh herbs like lemongrass, kaffir lime leaves, galangal, and Thai basil.

• Savory & Umami: Fish sauce and fermented shrimp paste add deep umami.

• Bright & Earthy: Green peppercorns, bamboo shoots, and Thai eggplant lend a distinct crunch and brightness.

Because it lacks the richness of coconut milk, jungle curry offers a more broth-like, clear curry that feels lighter but more intensely spiced — often considered one of the spiciest curries in Thai cuisine.

It’s typically served with jasmine rice and enjoyed by those who love bold heat and complex herbal depth.