Kaeng khae
 Kaeng khae with chicken and yardlong beans in Chiang Rai city |
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| Origin | |
|---|---|
| Alternative name(s) | Gaeng kae |
| Place of origin | Thailand |
| Region or state | Northern Thailand |
| Details | |
| Type | Curry |
| Serving temperature | Hot |
| Main ingredient(s) | Vegetables, chicken, frog, fish or snails |
Kaeng Khae (Thai: แกงแค, pronounced [kɛ̄ːŋ kʰɛ̄ː]) is a curry of northern Thai cuisine.
The curry is named after the Piper sarmentosum leaves, one of its main ingredients, which are known as khae in Northern Thailand.
Ingredients
This curry is made mainly with vegetables and herbs. Chicken,[1] frogs,[2] beef, dried fish or snails[3] are added depending from the variant.[4]
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.[5] 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.[6]
External links
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