Kaeng Pa, or jungle curry, hails from Northern Thailand, specifically Chiang Mai, where it's also referred to as Burmese curry. Unlike traditional southern Thai curries that rely on coconut milk, jungle curry derives its flavors from locally foraged herbs and roots. This iconic dish is built on a homemade spice paste and toasted rice powder, enhancing its depth and aroma. The blend of ingredients, including tilapia and fresh vegetables, creates a bold yet comforting meal that shines a spotlight on the region's rich culinary heritage.
This Kaeng Pa curry is a vibrant reflection of Northern Thai culinary traditions, offering layered flavors without the use of coconut milk, employing local herbs instead.
The dish's base is enriched by a homemade spice paste and toasted rice powder, which adds body and depth, essential for achieving the true essence of jungle curry.
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