Kaeng khae
Northern Thai curry From Wikipedia, the free encyclopedia
Kaeng khae (Thai: แกงแค, pronounced [kɛ̄ːŋ kʰɛ̄ː]) is a curry of northern Thai cuisine.
Kaeng khae with chicken and yardlong beans in Chiang Rai city | |
| Alternative names | Gaeng kae |
|---|---|
| Type | Curry |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associated cuisine | Thailand |
| Created by | Northern Thai cuisine |
| Serving temperature | Hot |
| Main ingredients | Vegetables, chicken, frog, fish or snails |
The curry is named after the Piper sarmentosum leaves, one of its main ingredients, which are known as phak khae in northern Thailand.[1]
Ingredients
This curry is made mainly with vegetables and herbs. Chicken,[2] frogs,[3] beef, dried fish or snails[4] are added depending on the variant.[5]
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.[6]
Khua khae is a curry that is similar to kaeng khae, but less liquid.[7]
See also
References
External links
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