Gaeng Pha Neua (Jungle curry with Beef)

I guess for most of us when we imagine a Thai curry we think of a rich coconut based red or green sauce. This is one of several Thai curries that doesn’t use any coconut milk- without the mitigation of cooling coconut milk, it’s also the hottest. It’s a northern dish- and the name, jungle curry is a nod to the ingredients traditionally using meats, herbs and vegetables that could be found wild. I’ve used beef but this is a great curry to use all vegetables or other meats; in Thailand, frog is a popular choice.

For 2 people (or double up for 4) use

• a beef steak (frying steak is fine) cut into thin strips


• your choice of crunchy vegetables cut into small pieces- I’ve used green beans, mange tout, carrots and Thai pea aubergines


• a heaped tablespoon of Red curry paste, Mae Ploy brand is my choice but all supermarkets will sell red curry paste


• ½ pint/ 300ml chicken/vegetable stock


• a good splash of Thai fish sauce (nam pla)


• finely chopped birds eye chillies- I used 6- this is a hot curry, be brave!


• 4 kaffir lime leaves, rolled and finely shredded


• finely chop a peeled finger of krachai (optional) but very authentic if you can get it- Thai or Chinese supermarkets stock it, it’s also called lesser ginger or galingale (not to be confused with galangal)


• a handful of Thai basil (holy or sweet) substitute tarragon if you can’t get Thai basil.


• vegetable/sunflower oil for frying

Start off by heating some oil in a wok or frying pan. When it’s hot, add in the red curry paste and stir fry it for around 30 seconds before adding in your vegetables. Fry these in the paste for a couple of minutes before adding your meat and fry for a further two minutes. Now add in the liquids (stock and fish sauce) and the krachai (if you have it) can go in too. Let this cook down a bit- around 5 minutes on a medium heat, then turn the heat off and stir your Thai basil through. Serve with boiled rice and sprinkle the chillies and kaffir lime leaf over the top.