Alternative names Gaeng kae Place of origin Thailand | Type Curry Serving temperature Hot | |
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Main ingredients Vegetables, chicken, frog, fish or snails Region or state Northern Thailand, Thailand Similar Kuaitiao khua kai, Khanom phing, Yam naem, Khanom thuai, Khua kling | ||
Kaeng khae kai katurai chilli soup with chicken
Kaeng khae (Thai: แกงแค, [kɛ̄ːŋ kʰɛ̄ː]) is a curry of northern Thai cuisine.
Contents
The curry is named after the Piper sarmentosum leaves, one of its main ingredients, which are known as khae in northern Thailand.
Ingredients
This curry is made mainly with vegetables and herbs. Chicken, frogs, beef, dried fish or snails are added depending on the variant.
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.
Khua khae is a curry that is similar to kaeng khae, but less liquid.
References
Kaeng khae Wikipedia(Text) CC BY-SA