A Fiery, Coconut-Free Plant-Based Curry
Vegan Thai jungle curry (gaeng pa) is a spicy, broth-based curry made without coconut milk, packed with vegetables and full of fresh herbs and heat. This version uses crispy tofu, aubergine, mushrooms and bamboo shoots. They all soak up the spiced broth, so the curry paste really is the star. It’s vegan and vegetarian by nature, lighter than coconut curries, and a refreshing change of pace, if you can handle the heat!
At a glance
Heat: hot. Jungle curry is one of Thailand’s spiciest curries
Dietary: vegan and vegetarian (use tamari instead of soy sauce for gluten free)
Key ingredients: Mae Jum Thai Jungle Curry Paste, tofu, aubergine, mushrooms, bamboo shoots, makrut lime leaves
Coconut milk: none. The sauce is a thin, fragrant broth
Serve with: steamed jasmine rice
What Makes Jungle Curry Different?
Most of the Thai curries people know, like green curry or Massaman, are rich and creamy with coconut milk. Jungle curry takes a completely different approach. Without coconut milk to soften it, every ingredient in the paste comes through loud and clear: the citrusy fragrance of lemongrass, the earthy warmth of galangal, and a fierce, lingering chilli heat. There’s nowhere to hide in a jungle curry, and that’s exactly what makes it so exciting to eat.
Because the broth is thin, it feels lighter and more refreshing than coconut-based curries. It warms you from the inside out without leaving you feeling heavy, and it’s one of the best ways to taste Thai cooking in its most rustic form.
Where Does Jungle Curry Come From?
Gaeng pa translates as “forest curry” or “jungle curry”. It’s thought to come from the inland, forested areas of northern Thailand, far from the coast where coconuts grow. Without coconut milk, local cooks built their curry on what could be grown or foraged: wild herbs, chillies, galangal, lemongrass, krachai (fingerroot) and seasonal vegetables, traditionally with wild game.
Recipes vary from region to region, but the defining features have stayed the same: no coconut milk, an intensely spiced paste, a thin broth, and plenty of vegetables. That makes it one of the most naturally plant-friendly curries in Thai cooking.
Is Our Jungle Curry Paste Vegan?
Traditional jungle curry pastes usually contain shrimp paste. Mae Jum Thai Jungle Curry Paste is vegan, made without shrimp paste or fish sauce, so you can make a fully plant-based gaeng pa without losing any flavour. Frying the paste in oil before adding water wakes up the aromatics and builds a deep base for the whole broth.
Ingredients You’ll Need
Mae Jum Thai Jungle Curry Paste: fry it first to release the aromatics
Firm or extra-firm tofu: press it well so it crisps when pan-fried, then soaks up the broth like a sponge
Aubergine: cut into bite-sized pieces and soak briefly in lightly salted water to stop it discolouring and draw out any bitterness
Mushrooms: button, oyster or shiitake for savoury, umami depth
Bamboo shoots: tinned is fine. Rinse well for a clean, crunchy bite
Makrut lime leaves (kaffir lime leaves): tear them and remove the central stem to release their fragrance. Use fresh if you can
Vegan fish sauce: usually made from seaweed or mushrooms. Light soy sauce or tamari also works
Palm sugar: just a little, to balance the heat and salt. Light brown or coconut sugar also works
How to Make Vegan Thai Jungle Curry
Prep. Press and cube the tofu. Cut the aubergine and soak it in salted water. Slice the mushrooms, and rinse the bamboo shoots.
Fry the tofu. Pan-fry the tofu in a little oil until golden on all sides, then set it aside.
Fry the paste. In the same pan, fry the jungle curry paste for 1–2 minutes until fragrant.
Add water and vegetables. Pour in the water, add the aubergine and bamboo shoots, and simmer until the aubergine is just tender.
Season. Add the mushrooms, makrut lime leaves, vegan fish sauce and palm sugar, and simmer for a few more minutes.
Finish. Return the tofu to the pan to soak up the broth. Taste, adjust the seasoning, and serve with jasmine rice.
Variations and Swaps
The vegetables are endlessly flexible, so use whatever’s in your fridge:
Baby corn for sweetness and crunch
Red or yellow peppers for colour
Green beans, a classic in Thai curries
Courgette or sweet potato for a heartier curry
Not vegan? Swap the tofu for thinly sliced chicken or pork. Our Chicken Thai Jungle Curry and Pork Jungle Curry with Green Beans show you how.
No makrut lime leaves? A little lime zest stirred in at the end gives a hint of citrus, though it won’t be as fragrant.
Frequently Asked Questions
Is jungle curry vegan?
Traditional jungle curry often contains shrimp paste and fish sauce, but it’s easy to make vegan. Mae Jum Thai Jungle Curry Paste is vegan, so pair it with tofu and vegetable or soy-based seasoning instead of fish sauce.
Can you make Thai curry without coconut milk?
Yes. Jungle curry is traditionally made with water instead of coconut milk, giving a thin, fragrant broth that’s lighter than creamy curries.
Is jungle curry spicy?
Yes. Without coconut milk to soften the heat, it’s one of the spiciest Thai curries. Add less paste if you prefer it milder.
What vegetables go in jungle curry?
Aubergine, mushrooms and bamboo shoots are classic. Baby corn, green beans, peppers and courgette also work well.
From Jum’s Kitchen
In the forested north of Thailand, where coconut palms don’t grow, gaeng pa was born out of necessity and a deep knowledge of the land. It was never a compromise, quite the opposite. Without coconut milk to soften the edges, every ingredient sings: the earthiness of galangal, the brightness of lemongrass, and a fierce heat that builds slowly and lingers. Cooking this vegan jungle curry at home carries on that same spirit of resourcefulness, making the most of what’s to hand. It feels refreshing on a warm evening, yet warming and sustaining when the weather turns. The vegetables soak up every layer of flavour, and the tofu becomes a canvas for the paste.
Make this recipe your own. Swap the aubergine for green beans if that’s what you have, or use whatever mushrooms look best at the market. Our Thai Jungle Curry Paste does the hard work, so dinner is on the table in not much more time than it takes to cook the rice. Then share it with the people you care about, because that’s when food becomes more than flavour.
Vegan Thai Jungle Curry
- 400 g Tofu
- 35 g Mae Jum Thai Jungle Curry Paste
- 400 ml Water
- 1 Small Aubergine
- 150 g Mushrooms
- 120 g Bamboo Shoots
- 2 tbsp Vegan Fish Sauce or soya sauce
- 1 tbsp Palm Sugar
- — Kaffir Lime Leaves (3-4 pieces)
- 1 Large Red Chilli
Thai Jungle Curry Paste
