Thai Jungle Curry Paste

Thai Jungle Curry Paste (Kaeng Pa / แกงป่า) is an uncompromising, fiery Thai curry paste made for heat lovers. Unlike most Thai curries, it's traditionally cooked without coconut milk — letting the bold, complex flavours of bird's eye chillies, krachai, and shrimp paste take centre stage. This is the real thing, not toned down for Western palates.

Why it's different: Intensely hot with 17% dried red bird's eye chillies and a strong shrimp paste base — this is authentic Thai jungle curry as eaten in Thailand. Younger Thais sometimes add coconut milk to temper the heat; purists don't. Either way, it's extraordinary.

Important cooking note: This paste must be added to water and cooked — do not heat it directly in oil, as the chilli concentration will cause severe irritation.

Ingredients: Dried Red Bird's Eye Chillies (17%) · Shallots · Sunflower Oil · Thai Fish Sauce (Fish) · Lemongrass · Krachai (9%) · Garlic · Shrimp Paste (Crustaceans) · Galangal · Coconut Palm Sugar · Kaffir Lime Leaves · Coriander (3%) · Salt · Thai Basil

Key facts:

• 100g — cooks 700g (1.5 lb) meat, fish, or vegetables
• Allergens: Fish, Crustaceans
• Gluten free · No artificial colours, flavours, or preservatives
• Shelf life: 12 months from packing date
• Heat level: 🌶🌶🌶🌶🌶 Extremely hot

See the Thai Jungle Curry recipe →