Kaeng khae (Thai: แกงแค, pronounced [kɛ̄ːŋ kʰɛ̄ː]) is a curry of northern Thai cuisine.

Kaeng khae

Kaeng khae with chicken and yardlong beans in Chiang Rai city
Alternative names	Gaeng kae
Type	Curry
Place of origin	Thailand
Region or state	Southeast Asia
Associated national cuisine	Thailand
Created by	Northern Thai cuisine
Serving temperature	Hot
Main ingredients	Vegetables, chicken, frog, fish or snails
Cookbook: Kaeng khae

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

• List of Thai dishes
• Thai curry

References

External links

• Wiang Sa Local Food - Kaeng Khae
• Lanna Food

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