Kaeng khae
{{Short description|Northern Thai curry}}
{{Infobox prepared food
| name = Kaeng khae
| image = Kaeng khae-963.JPG
| image_size = 230px
| caption = Kaeng khae with chicken and yardlong beans in Chiang Rai city
| alternate_name = Gaeng kae
| country = Thailand
| region = Southeast Asia
| national_cuisine = Thailand
| creator = Northern Thai cuisine
| course =
| type = Curry
| served = Hot
| main_ingredient = Vegetables, chicken, frog, fish or snails
| variations =
| calories =
| other =
}}
Kaeng khae ({{langx|th|แกงแค}}, {{IPA|th|kɛ̄ːŋ kʰɛ̄ː|pron}}; {{langx|nod|แก๋งแค}}, {{IPA|nod|kɛ̌ːŋ kʰɛ̄ː|pron}}) 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.{{Cite journal|last1=Chaveerach|first1=Arunrat|last2=Mokkamul|first2=Piya|last3=Sudmoon|first3=Runglawan|last4=Tanee|first4=Tawatchai|date=2006-12-31|title=Ethnobotany of the Genus Piper (Piperaceae) in Thailand|url=http://ethnobotanyjournal.org/index.php/era/article/view/116|journal=Ethnobotany Research and Applications|language=en|volume=4|pages=223–231|doi=10.17348/era.4.0.223-231|issn=1547-3465|doi-access=free}}
Ingredients
This curry is made mainly with vegetables and herbs. Chicken,[http://lamphunfood.blogspot.com/2011/09/lamphun-food-kaeng-khae-kai.html Lamphun food - Kaeng Khae Kai] frogs,{{Cite web |url=http://chef-a-gogo.com/tag/kaeng-khae-recipe/ |title=North Thai frog recipe with betel leaf & galangal flower |access-date=2012-11-29 |archive-date=2013-01-19 |archive-url=https://archive.today/20130119012935/http://chef-a-gogo.com/tag/kaeng-khae-recipe/ |url-status=dead }} beef, dried fish or snails{{Cite web |url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=20 |title=Kaeng Khae Hoi (Snail curry) |access-date=2012-11-29 |archive-date=2020-06-16 |archive-url=https://web.archive.org/web/20200616200950/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=20 |url-status=dead }} are added depending on the variant.[http://lamphunfood.blogspot.com/2011/09/lamphun-food-kaeng-khae-kai.html Lamphun food - Kaeng Khae Kai]
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.[https://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]
Khua khae is a curry that is similar to kaeng khae, but less liquid.{{Cite web |url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=75 |title=Khua Khae Kop |access-date=2012-11-29 |archive-date=2020-06-16 |archive-url=https://web.archive.org/web/20200616201454/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=75 |url-status=dead }}
See also
References
{{reflist}}
External links
- [https://web.archive.org/web/20121006020117/http://sahavicha.com/?name=knowledge&file=readknowledge&id=3779 Wiang Sa Local Food - Kaeng Khae]
- [http://library.cmu.ac.th/ntic/en_lannafood/expert_info_all.php Lanna Food] {{Webarchive|url=https://web.archive.org/web/20160223145609/http://library.cmu.ac.th/ntic/en_lannafood/expert_info_all.php |date=2016-02-23 }}
{{Cuisine of Thailand}}
{{DEFAULTSORT:Kaeng Khae}}
Category:Northern Thai cuisine
{{thai-cuisine-stub}}