Kaeng pa

Kaeng Pa is a distinctive type of Thai curry originating from the forested regions of Thailand. Unlike many other Thai curries, traditional Kaeng Pa forgoes coconut milk because coconuts aren't native to the northern jungles where this dish was conceived. This makes it an excellent choice for those aiming to reduce their intake of saturated fats. Nevertheless, variations of Kaeng Pa that include coconut milk are also available.

What sets Kaeng Pa apart is its high level of spiciness and its thin, broth-like consistency. The curry is bursting with flavor, thanks to ingredients such as kaffir lime peel and leaves, lemongrass, green peppercorns, galangal, garlic, pea eggplant, and chili. Originally, it was made with wild boar; however, nowadays it is more commonly prepared with pork or chicken.