Jungle Curry with Catfish - Gaeng Paa Pla Dook *

Gaeng Paa is Thailand’s wild, untamed curry. Unlike its richer cousins, jungle curry uses water instead of coconut milk, which means there’s nothing to mute the heat. Every chili, every hit of lemongrass, every shred of ginger comes through direct and unfiltered.

The curry paste is pounded from scratch with shallots, garlic, ginger, dried chilies, peppercorns, and shrimp paste. If you have a mortar and pestle, use it. Pounding releases oils differently than blending, creating a rougher, more aromatic paste. A blender works fine though if you’re short on time.

Catfish is the traditional protein here, and its firm, meaty flesh holds up to the vigorous boil without falling apart. The Thai eggplant and sliced fresh jalapeños go in last along with sweet basil and kaffir lime leaves, which wilt into the hot broth and release their fragrance off the heat.

Pro Tips

• Stir-fry the paste in hot oil for a full minute to cook out the raw garlic and shallot flavors before adding liquid.
• Cut the catfish into thick slices so it doesn’t break apart during the quick boil.
• Add the basil and lime leaves after removing from heat. Overcooking turns basil black and bitter, and lime leaves lose their bright citrus punch.
• This curry is meant to be intensely spicy. If you want less heat, seed the dried chilies before grinding.

Variations

• Use shrimp, tilapia, or sliced chicken thigh instead of catfish.
• Add bamboo shoots or green beans for more vegetable bulk.
• Stir in a tablespoon of green peppercorns on the stem for an authentic jungle curry crunch.