Thai Jungle Curry Prawns - Our Virtual Kitchen

Gaeng Ba Goong (Thai Jungle Curry Prawns)

Servings: 6

Prep: 25 mins

Cook: 20 mins

I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.

Thai cuisine is a symphony of flavours, balancing sweet, sour, salty, bitter, and umami into harmonious dishes. Among the diverse range of curries, Gaeng Ba Goong, or Thai Jungle Curry Prawns, stands out for its fiery intensity and rustic character.

Unlike its coconut milk-laden counterparts, Gaeng Ba is a clear, broth-like curry, relying on an arsenal of herbs, roots, and chilies to deliver a profound depth of flavour. Originating in the forested regions of Thailand, where coconuts were less prevalent, this curry celebrates the bounty of the jungle. It’s a dish that speaks of resourcefulness and a deep connection to the land.

The Essence of Thai Jungle Curry Prawns

My version, Gaeng Ba Goong, showcases succulent prawns simmered in this vibrant broth. The prawns absorb the complex flavours of the herbs and spices, creating a truly unforgettable experience. Prepare yourself for a culinary adventure that will transport you to the heart of Thailand!

The beauty of this recipe is its adaptability. While I’ve chosen prawns, you can substitute other proteins, such as chicken, pork, or even tofu, to suit your preferences.

This version of Thai Jungle Curry Prawns maintains the authentic character of the dish while ensuring it’s achievable in your home kitchen. I’ve carefully selected ingredients that capture the essence of Gaeng Ba, focusing on fresh herbs and quality spices. The result is a dish that is both bold and nuanced, a testament to the artistry of Thai cooking.

Ingredients

1 tbsp vegetable oil
2 tbsp Thai red curry paste (adjust to your spice preference)
1 tbsp Thai shrimp paste (Kapi)
4 cups chicken or vegetable broth
2 cups water
1 lb large prawns, peeled and deveined
1 cup bamboo shoots, sliced
1 cup Thai eggplant, quartered
1/2 cup green beans, cut into 1-inch pieces
1/2 cup baby corn, halved
1/4 cup fish sauce (Nam Pla), or soy sauce for vegetarian option
2 tbsp palm sugar (or brown sugar)
1 cup fresh Thai basil leaves
1/2 cup fresh culantro (sawtooth coriander), chopped
4-5 kaffir lime leaves, torn
5-6 green Thai chilies, crushed (adjust to your spice preference)
2 tbsp sliced galangal
1 tbsp sliced ginger
1 tbsp minced garlic
Lime wedges, for serving

Suggested Equipment

Large pot or Dutch oven
Cutting board
Sharp knife
Measuring cups and spoons
Ladle
Serving bowls

Instructions

Heat the oil in a large pot or Dutch oven over medium heat.
Add the Thai red curry paste and shrimp paste. Fry for 1-2 minutes, stirring constantly, until fragrant. This step is crucial for releasing the aromas of the paste.
Pour in the chicken or vegetable broth and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add the bamboo shoots, Thai eggplant, green beans, and baby corn to the pot. Simmer for another 5 minutes, or until the vegetables are slightly tender.
Add the prawns, fish sauce (or soy sauce), palm sugar (or brown sugar), galangal, ginger and garlic. Cook for 3-4 minutes, or until the prawns are pink and cooked through. Don’t overcook the prawns, as they will become rubbery.
Stir in the Thai basil leaves, culantro, kaffir lime leaves and crushed green chilies. Simmer for 1 minute more.
Taste and adjust seasoning as needed. Add more fish sauce for saltiness, palm sugar for sweetness, or chilies for heat. As a rule, Thai Jungle Curry Prawns should have a good balance of the five flavours.
Serve hot with steamed jasmine rice and lime wedges.

Notes

Spice Level: Gaeng Ba is traditionally very spicy. Adjust the amount of Thai red curry paste and green chilies to your preference. Start with less and add more as needed.
Vegetables: Feel free to substitute other vegetables based on availability and preference. Common additions include water spinach (morning glory), mushrooms, and pea eggplant.
Protein: Prawns can be substituted with chicken, pork, beef, or firm tofu. Adjust cooking time accordingly.
Shrimp Paste (Kapi): This adds a unique umami flavour to the curry. If you are vegetarian or cannot find Kapi, you can omit it, but the flavour will be slightly different. A dash of soy sauce or miso paste can help to compensate.
Culantro (Sawtooth Coriander): If you can’t find culantro, you can substitute with coriander.
Palm Sugar: If you can’t find palm sugar, brown sugar is a good substitute.
Freshness is Key: Use the freshest herbs and spices possible for the best flavour.
Lime Leaves: Tearing the kaffir lime leaves releases their fragrant oils, adding a distinct citrusy aroma to the curry.
Leftover: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
For a richer flavour, use prawn stock instead of regular chicken or vegetable stock.
If the Thai Jungle Curry Prawns is too thick, add more water or stock to achieve the desired consistency.
Make sure to always use clean utensils when tasting the curry to avoid contamination.
Avoid over stirring the Thai Jungle Curry Prawns to prevent vegetable breakage.