WHY THE INTERNET IS WRONG ABOUT JUNGLE CURRY | Full cooking Tutorial

If you're a fan of Jungle Curry - this video is for you. You will get a full tutorial on how to make both the paste and the curry as well as a unique insight into the actual origin of Gaeng Pa or jungle curry.
Mainstream internet content suggest that the name Jungle Curry stem from it being made from ingredients you can find in the jungle, that it is simply a curry that Thai people make in the jungle, or even that all the greens in it bring to mind a jungle hence the name - but nothing could be further from the actual origin of its name.
In this video I'd like to bring the Thai perspective on the history of this dish, which is very different from what you may have been exposed to through English speaking media and content creators.
Please watch the video to find out!
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Gaeng Pa or Jungle curry (serve 4)
List of ingredients:
Paste
3/4 cup of lemongrass
1/2 cup of thai shallot
1 tbsp of finger root
1 tbsp of galangal
1 tbsp of curcuma
1 tbsp of kaffir lime rind
1 tbsp of garlic
8 large dried chilies (boiled and deseeded)
5 small bird eye chilies
1 tsp of black pepper
1/2 tbsp of sea salt
1 1/2 tbsp of shrimp paste
Curry
500 g Chicken thighs (deboned) or fatty cut of pork, wild boar, catfish, frog etc.
500 ml chicken stock
1 tbsp cooking oil
40 g eggplant
40 g pea-eggplant
40 g long/ string bean
40 g stink bean (Parkia speciosa) can be replace by bamboo shoot if not available
A handful of holly basil
Garnish
Kaffir Lime leaves
Fresh chilies
Finger roots
Fresh Thai pepper corn
Link to my Thai chicken stock recipe:
• How To Make Thai Chick...
Music and sound FX on license from Epidmicsound.

[@yc3867]

Cooking is art. Knowing the history makes more meaningful while making this dish.

[@WorldofThaiFood]

Thank you very much for your kind feedback. Glad you enjoyed the new format 🙏

[@seabubbleuk]

That has made my mouth water ! Think I will go and get the ingredients Thank you Amy !! ขอบคุณ

[@WorldofThaiFood]

Sounds great Steve! Enjoy cooking 🙏 Please don’t hesitate to share the result with me on FB or IG ขอบคุณมากๆค่ะ 😊

[@dwts]

Very good and clear

[@WorldofThaiFood]

Thanks for liking

[@1jay288]

Спасибо за рецепт!!!

[@frefnurk1538]

Yours looks wonderful. Last time I ordered it at a Thai rest, the liquid was clear. Im going to make yours. Thanks.

[@WorldofThaiFood]

Thanks for the feedback. Good observation - the trick to achieve this rich result is to control the heat and fat, use good quality broth and homemade paste. Give it a go and please do tag me on IG or Facebook if you want to share a picture . 🙏

[@frefnurk1538]

@@WorldofThaiFood Unfortunately I cannot get hold of 1 or 2 of the ingredients , yes they are probably here in Australia. Ill get off my bum one day and look harder. Thanks

[@erniebarnes.]

Thank you so much, I attempt to try tonight,, UK, expat, Sa Kaeo, Thailand 🇹🇭.

[@WorldofThaiFood]

Thank you for your comment, Ernie Barnes! I apologize for the delayed response. I'm thrilled to hear that you're interested in trying out my Jungle Curry recipe. I hope that it turns out delicious and brings you a taste of Thailand. Don't hesitate to let me know how it turns out. Thanks for watching and have a spicy day!

[@winegums1]

This looks so herbaceous and good... I wish one of the thai restaurants near me had this on the menu, but now with this recipe I can just do it my self. Loved the production quality of the video also, definitely subscribing

[@WorldofThaiFood]

Thank you for your kind comment and for subscribing. We are glad you appreciate our production and please don’t forget to share a picture with me on IG or FB if and when you use my recipe 🙏😊

[@ArinPost]

At 90 percent of Thai restaurant you can ask for jungle curry and they will make it even though it is not in the menu

[@97684475]

You have a great channel. It's wierd you don't have more subscribers.

[@WorldofThaiFood]

Thank you! Couldn’t agree more 😊 the KZbin algorithm isn’t exactly helping

[@michaelparker4332]

Liked the explanation part more than I thought I would.

[@WorldofThaiFood]

Thanks for the feedback. This dish is misrepresented by so many KZbinrs and bloggers across the internet that I felt it was necessary to set the record straight 🙏

[@drgeorgek]

Am enjoying the new style of background music Amy!

[@WorldofThaiFood]

Thanks a lot for recognizing it! 🙏

[@drgeorgek]

@@WorldofThaiFood my pleasure… I’ve watched all your videos so noticed it straight away

[@WorldofThaiFood]

@@drgeorgek thanks you’re a ⭐️ That’s very nice to know 😊

[@hotspurschool]

This looks absolutely AMAZING! I'll definitely be cooking this soon. Will I like it more than Pad Ka Prao? That's a tough question!

[@WorldofThaiFood]

I think you’ll be adding another favorite to your repertoire. Thanks for watching 🙏

[@jasminekoe8149]

However I am learning Thai Language I don't know this curry My first time of knowing this Jungle curry Really interesting and never taste this Want to try this Thai Cultures , Thai foods and Thai traditions are really amazing and interesting Really love Amy for uploading easy , delicious and healthy Thai foods I really love Amy because of her explaintions are really simple and interesting Thanks a million Amy for always uploading Thai foods Stay safe and stay healthy Take care everything May God always blessed Amy and Amy's family 🙏🙏🙏

[@WorldofThaiFood]

Dear Jasmine thank you for appreciating my culture to the extent that you even learn the language!! I’m always grateful for your positive comments. 🙏🙏🙏 Amy

[@squange20]

Very nice, and so well explained. I would love to try this, but will not be be able to find finger root, even in the frozen section of Asian shops.

[@WorldofThaiFood]

Thanks. Ask the shop keeper to order it for you. It is available on most markets. It has a unique taste and it’s worth the effort 🙏

[@johnyeates2156]

I live in a pretty much an out of the way place in the UK. It really is worth getting genuine Thai ingredients at a good Asian supermarket - which I can access - or online. It might seem expensive, but you will be producing food equal to Thai rural home cooking and most likely better than most restaurants outside of Thailand. And when it comes to what are basically 'weeds' gathered from the garden in Thailand we just need to get creative and stsrt using our own weeds that are appropriate ❤

[@squange20]

@@johnyeates2156 Thanks John. I never would’ve thought that you can get fresh Thai ingredients in the remote parts of the UK. As it’s pretty warm in the upper North Island of NZ, I grow galangal, Thai basil and turmeric. I’ve now also got lemongrass, so most of the basic Thai ingredients. I will have to hunt in Asian shops for finger root when I travel down to Auckland. And yes, I freeze most of my herbs for winter use. So handy. As for weeds, we have plenty of those here, as it rains a lot, so have to research which weeds are edible. I know the dandelion is used too, but not sure of the others. There’s a strange weed if left grows to a metre high with yellow flowers, and the seeds from those flowers are spiky and latch onto clothing or gloves. You have a great day.

[@HIBredAsian808]

Thank you for setting your culture culinary straight, for those who are getting their info wrong/right. I was very ignorant on this specific dishe's history.

[@WorldofThaiFood]

I really appreciate your comment 🙏 Thanks for finding my channel. More authentic Thai recipes and blogs about the Thai culinary arts are on the way coming. Have a spicy day and please don’t forget to sign up for my newsletter at www.worldofthaifood.com

[@watermelon4600]

thank you for explaining that , i love " jungle " curry, its so good, very complex, and well balanced. or i should call it arty curry now ? 😁

[@WorldofThaiFood]

Glad you you enjoyed the video 🙏Keep calling it Gaeng Pa

[@ericjenkin7461]

So not similar to 'full English breakfast' by thee who I shalt name. Needles to say it's not music, unless you consider food to be so, who knows..?!! But this looks amazing, I love spicy food I will make, thank you

[@WorldofThaiFood]

You’ll love it! Spices galore 🔥 Thanks for being a subscriber 🙏

[@muratsevincek431]

It really has an acquired taste. I tried it and couldn't eat it, the flavour and smell was nothing I've ever had. Super spicy too

[@WorldofThaiFood]

Thanks for trying our recipe! We know it's not for everyone, but we strive to share authentic Thai flavors. Keep exploring Thai cuisine with us!

[@johnyeates2156]

Hahaha this is the real deal. There's a big difference betwen food in southern Thailad and Issan , Northern Thailand, Laos. It's pretty much Thai rural home cooking. I think Ami comes from a coastal region in southern Thailand.

[@derelictlumberbatch9362]

Super, but we all know why she did not address the green peppers. You simply cannot get green peppercorn. It is sold black in many stores in big cities. Never seen it green.

[@natesud]

I can buy it in Australia.

[@WorldofThaiFood]

Hi there! Quite the contrary actually - my experience is that fresh green pepper corns are commonly available in Asian stores in the EU and the US - which is why I didn’t make any special remark in the video. Where do you live? Thanks for watching and engaging in the comments 🙏

[@natesud]

@@WorldofThaiFood Sawadee krab. they are just being negative 😆 I've been watching your videos since a few years ago. You deserve more views. Keep positive.

[@derelictlumberbatch9362]

@@WorldofThaiFood Yesterday I did a grand tour of my city for peppercorns. It is a decently big one with about ten asian food stores and when I was about done I went into the newly opened one. They had really improved since the opening and was gearing up! They have a rather off-putting name: "Pocky", so I had stupidly refrained to go there.. lol. Now lots of fresh produce and fresh green peppercorns! Good variety of frozen fish and meats, even tripe. Bought and made "jungle curry" mostly to your recipe. It was more generous on chillies and lacking of lime peel and stink beans. Protein was shrimp and I like it crunchy so i tossed that in at the very end and cooked for a minute or two before the holy basil went in and heat off. Turned out that the shrimp and the thai eggplant got almost the same sweet crunch! Bloody amazing! TY for the inspiration! Kind of funny how it is with produce. I think my country only have one gross importer of asian foods because all stores are restocked once a week on tuesdays. I had a chat with a charming employee at one store and he said all stores buy from the same place. Trying to cook something that requires like holy basil or garlic chives on a sunday is neigh impossible unless you want to cook with grey basil. :)