Kaeng Paa Moo (Pork Jungle Curry)

Alright I have to agree this curry has a very strange name.... one that definitely caught my attention on a Thai takeaway menu whilst living in Sydney 9 years ago. And I have to admit I was that intrigued that I did order it that night.

Unlike most Thai curries, this curry is simple and robust in flavour. Kaffir line leaves give a distinct flavour, leaving your tastebuds wanting more!! Either green or red curry paste can be used as it base and is in fact quite a hot curry. Coconut milk or cream is never used simply due to the fact that coconuts don't grow in the jungles of northern Thailand.. hence the name Jungle Curry.

Now given the fact that this curry originates from the jungles of northern Thailand, the traditional recipe is usually made with wild meats such as wild boar but is more commonly serve with either pork or chicken. The vegetables can be changed to suit and many versions of this recipe call for carrots, capsicums (peppers), pumpkin and even baby eggplant. This is my take on this exotic recipe and one that we both really enjoyed.

Kaeng Paa Moo (Pork Jungle Curry)

Serves: 4
Points per serve: 5.5

1 tablespoon peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
1 knob galangal or ginger, peeled and finely sliced
1 lemongrass stalk, trimmed, finely chopped

2 tablespoons crushed lemongrass
1/2 cup red curry paste
4 cups chicken stock
4 kaffir lime leaves, torn
2 teaspoon drained green peppercorns in brine, rinsed

6 carrots, peeled and cut into 4cm pieces
1 large red capsicum, cut into 2cm cubes

1 bunch coriander, chopped

2 red bullet chillis, sliced, optional
juice of 1/2 fresh lime
2 cups steamed rice, to serve

Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned.

Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes.

Add carrots and capsicum. Cook for 20 minutes or until pork and carrots are tender. Stir through 3/4 of chopped coriander and sliced chilli, if using.

Top with remainding coriander and drizzle with lime juice. Serve with steamed rice.


(click here for a printable version of this recipe)