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by | Mar 16, 2018 | Hosta

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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]

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

  1. ^ Chaveerach, Arunrat; Mokkamul, Piya; Sudmoon, Runglawan; Tanee, Tawatchai (2006-12-31). "Ethnobotany of the Genus Piper (Piperaceae) in Thailand". Ethnobotany Research and Applications. 4: 223–231. doi:10.17348/era.4.0.223-231. ISSN 1547-3465.
  2. ^ Lamphun food - Kaeng Khae Kai
  3. ^ North Thai frog recipe with betel leaf & galangal flower
  4. ^ Kaeng Khae Hoi (Snail curry)
  5. ^ Lamphun food - Kaeng Khae Kai
  6. ^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
  7. ^ Khua Khae Kop

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