A Fiery Pork Curry with No Coconut Milk
Pork jungle curry (Thai jungle pork, or kaeng pa moo) is a spicy, broth-based Thai curry made without coconut milk, with tender pork, green beans and fresh herbs. There’s nowhere to hide: no creamy sauce to soften the heat, just a thin, intensely aromatic broth where every ingredient speaks for itself. It’s not for the faint-hearted, but it’s absolutely one for the curious.
At a glance
Heat: hot. Jungle curry is one of Thailand’s spiciest curries
Ready in: about 20 minutes
Key ingredients: Mae Jum Thai Jungle Curry Paste, pork tenderloin, green beans, fresh mint
Coconut milk: none. Swap 100ml of the water for coconut milk if you want it milder
Serve with: steamed jasmine rice
What Makes Jungle Curry Different?
Most Thai curries, like green curry or Massaman, are built on coconut milk. Jungle curry is cooked with water or stock instead, giving a thin, punchy broth where the heat is front and centre. Underneath it, you’ll find layers of lemongrass, galangal, makrut lime (kaffir lime) and fresh herbs.
Kaeng pa means “forest curry”. It comes from the inland, forested areas of northern and central Thailand, where coconuts weren’t easy to come by, so cooks relied on foraged herbs, wild vegetables and whatever meat was nearby, often wild boar. Read more about its history in our Chicken Thai Jungle Curry recipe.
Ingredients You’ll Need
Mae Jum Thai Jungle Curry Paste: it’s vegan, with no shrimp paste or fish sauce, so it carries all the aromatics without a long shopping list
Pork tenderloin: lean, tender and quick to cook. Slice it thinly so it absorbs the broth. Pork fillet works too, or thinly sliced pork shoulder for a richer broth
Green beans: trim and cut into 2–3cm pieces. They add gentle sweetness and crunch. Swap for baby sweetcorn or Thai aubergines
Fish sauce: the main seasoning, giving salt and umami. For a version without fish, use light soy sauce or tamari
Palm sugar: a little rounds out the heat. Light brown or coconut sugar also works
Shrimp paste (optional): adds extra savoury depth. Leave it out if you prefer
Fresh mint: stirred in at the very end for a cool, fresh contrast to the heat
How to Make Pork Jungle Curry
Fry the paste. Heat a little oil over medium-high heat and fry the jungle curry paste for 1–2 minutes, until it darkens slightly and smells fragrant.
Add the pork. Stir-fry the sliced pork until it’s coated in the paste.
Add water and season. Pour in the water, then add the fish sauce, palm sugar and shrimp paste (if using). Bring to a lively simmer, not a rolling boil.
Add the beans. Cook for about 5 minutes, until tender but still snappy.
Taste and adjust. Add more fish sauce for salt, palm sugar for sweetness, or a splash of water if it’s too intense.
Finish with mint. Take off the heat, stir in the fresh mint and serve with jasmine rice.
Tips for the Best Jungle Curry
Fry the paste properly. Give it a minute or two in the hot oil before adding liquid. This builds a deeper, more rounded flavour.
Keep it at a steady simmer. A rolling boil reduces the broth too fast and toughens the pork.
Don’t overcook the beans. Check them after 5 minutes. They should still have some snap.
Add the mint last. Heat dulls its fragrance, so stir it in just before serving or put it on the table as a garnish.
Too hot? Swap 100ml of the water for coconut milk. It softens the heat without changing the dish.
Frequently Asked Questions
What is the best cut of pork for jungle curry?
Pork tenderloin or fillet, sliced thinly. It cooks in minutes and stays tender. Thinly sliced pork shoulder adds more richness.
Why doesn’t jungle curry have coconut milk?
It comes from inland forest areas where coconuts weren’t easy to find, so it was traditionally cooked with water, giving a thin, fiery broth.
Is pork jungle curry very spicy?
Yes, it’s one of the hottest Thai curries. For a milder version, use less paste or replace some of the water with coconut milk.
What can I use instead of green beans?
Baby sweetcorn, Thai aubergines, bamboo shoots or long beans all work well.
More jungle curries: Cod Thai Jungle Curry | Vegan Thai Jungle Curry
From Jum’s Kitchen
This pork jungle curry proves you don’t need a long ingredient list or hours in the kitchen to make something truly special. The dish is rooted in the practical, resourceful cooking of rural Thailand, and that honesty is exactly what makes it so deeply satisfying.
Tender pork, crisp green beans and fresh mint in a fiery, herb-packed broth: deceptively simple, and full of character. It takes just twenty minutes to put together, and it’s impressive enough for anyone who thinks Thai cooking is complicated.
Whether you embrace the heat or dial it back with a splash of coconut milk, lean in, trust the process, and let those flavours do the talking.
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Pork Thai Jungle Curry with Green Beans
- 1 tbsp Vegetable Oil
- 35 g Mae Jum Jungle Curry Paste
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 300 ml water
- 400 g Pork Tenderloin
- 250 g Green beans
- 1 tsp Shrimp paste (Optional )
- — Fresh mint leaves
- 100 ml coconut milk (for reduce heat if desired)
Thai Jungle Curry Paste
