''Kaeng khae'' ( th, แกงแค, ) is a
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
of northern
Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...
.
The curry is named after the ''
Piper sarmentosum'' leaves, one of its main ingredients, which are known as ''phak khae'' in
northern Thailand
Northern Thailand, or more specifically Lanna, is geographically characterised by several mountain ranges, which continue from the Shan Hills in bordering Myanmar to Laos, and the river valleys which cut through them. Though like most of Thailan ...
.
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
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Growth ...
,''
cha-om
''Senegalia pennata'' ( en, climbing wattle, vi, rau thối, th, ชะอม ''cha-om'', my, ဆူးပုပ်, ; km, ស្អំ; Meiteilon : ''khang'', Thadou-Kuki: khang-khu, Paite Language: Khangkhuh, Mizo language, Mizo: khanghu, H ...
'', and ''
Acmella oleracea
''Acmella oleracea'' is a species of flowering herb in the family Asteraceae. Common names include toothache plant, Szechuan buttons, paracress, buzz buttons, tingflowers and electric daisy. Its native distribution is unclear, but it is likely de ...
'' leaves, the dry cores of the ''
Bombax ceiba'' flower, ''
Sesbania grandiflora
''Sesbania grandiflora'', commonly known as vegetable hummingbird, katurai, agati, or West Indian pea, is a small leguminous tree native to Maritime Southeast Asia and Northern Australia. It has edible flowers and leaves commonly eaten in Sout ...
'' flowers,
ivy gourd
''Coccinia grandis'', the ivy gourd, also known as scarlet gourd, tindora and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states, where it forms a part of the local cuisine. ''Coc ...
s,
eggplants,
bamboo shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and ...
s,
pea eggplants, fresh
chilies, and mushrooms.
''Khua khae'' is a curry that is similar to ''kaeng khae'', but less liquid.
Khua Khae Kop
/ref>
See also
* List of Thai dishes
Below is a list of dishes found in Thai cuisine.
Individual dishes
Note: The Thai script column is linked to how it is pronounced when available.
Rice dishes
}) where the omelette is topped with a minced pork and vegetable stir-fry.
, -
, Kha ...
* Thai curry
Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingr ...
References
External links
Wiang Sa Local Food - Kaeng KhaeLanna Food
Northern Thai cuisine
{{thai-cuisine-stub