This curry is made mainly with vegetables and herbs. Chicken, frogs, beef, dried fish or snails are added depending from the variant.
The ingredients of the dish are Piper sarmentosum, Lao coriander, cha-om and Acmella oleracea leaves, the dry cores of the Bombax ceiba flower, Sesbania grandiflora flowers, ivy gourds, eggplants, bamboo shoots, pea eggplants, fresh chilies and mushrooms. The spiciness of this curry is achieved by means of shrimp paste, pla ra, onions, lemongrass, dry chilies and garlic.
Khua khae is a curry that is similar to Kaeng khae, but less liquid.