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1
Ingredients
2
See also
3
References
4
External links
Kaeng khae
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From Wikipedia, the free encyclopedia
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 khaeinnorthern Thailand.[1]
Ingredients[edit]
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[edit]
References[edit]
^ North Thai frog recipe with betel leaf & galangal flower
^ Kaeng Khae Hoi (Snail curry)
^ Lamphun food - Kaeng Khae Kai
^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
^ Khua Khae Kop
External links[edit]
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e
Retrieved from "https://en.wikipedia.org/w/index.php?title=Kaeng_khae&oldid=1136398736"
Categories:
●Northern Thai cuisine
●Thai cuisine stubs
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●This page was last edited on 30 January 2023, at 03:47 (UTC).
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