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 |
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 phak khae in northern Thailand. [1]
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]