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Kaeng khae (Thai: แกงแค, pronounced [kɛ̄ːŋ kʰɛ̄ː]) is a curry of northern Thai cuisine.

Kaeng khae
Kaeng khae-963.JPG
Kaeng khae with chicken and yardlong beans in Chiang Rai city
Alternative namesGaeng kae
TypeCurry
Place of originThailand
Region or stateSoutheast Asia
Associated national cuisineThailand
Created byNorthern Thai cuisine
Serving temperatureHot
Main ingredientsVegetables, chicken, frog, fish or snails

The curry is named after the Piper sarmentosum leaves, one of its main ingredients, which are known as khae in northern Thailand.

IngredientsEdit

This curry is made mainly with vegetables and herbs. Chicken,[1] frogs,[2] beef, dried fish or snails[3] are added depending on the variant.[4]

The ingredients of the dish are P. 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]

Khua khae is a curry that is similar to kaeng khae, but less liquid.[6]

See alsoEdit

ReferencesEdit

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