 Kaeng khae with chicken andyardlong beans inChiang Rai city | |
| Alternative names | Gaeng kae |
|---|---|
| Type | Curry |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associatedcuisine | Thailand |
| Created by | Northern Thai cuisine |
| Serving temperature | Hot |
| Main ingredients | Vegetables,chicken, frog, fish or snails |
Kaeng khae (Thai:แกงแค,pronounced[kɛ̄ːŋkʰɛ̄ː];Northern Thai:แก๋งแค,pronounced[kɛ̌ːŋkʰɛ̄ː]) is acurry of northernThai cuisine.
The curry is named after thePiper sarmentosum leaves, one of its main ingredients, which are known asphak khae innorthern 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 areP. sarmentosum,Lao coriander,cha-om, andAcmella oleracea leaves, the dry cores of theBombax ceiba flower,Sesbania grandiflora flowers,ivy gourds,eggplants,bamboo shoots,pea eggplants, freshchilies, and mushrooms.[6]
Khua khae is a curry that is similar tokaeng khae, but less liquid.[7]
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