Northern Thai curry
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
External links
