Kaeng khae

Kaeng Khae (pronunciation: kæŋ kʰæː) is a traditional Thai dish, specifically a type of curry, originating from the northern part of Thailand. The dish is known for its unique blend of flavors and its use of a variety of local herbs and vegetables.

Etymology

The term "Kaeng Khae" is derived from the Thai words "Kaeng" meaning curry and "Khae" referring to a specific type of local green vegetable used in the dish.

Ingredients

Kaeng Khae is typically made with a variety of local vegetables and herbs, including Khae leaves, bamboo shoots, eggplant, and fingerroot. It also includes a protein, often chicken, fish, or tofu, and is flavored with a paste made from chili peppers, shallots, garlic, and shrimp paste.

Preparation

The preparation of Kaeng Khae involves first making the curry paste by grinding together the chili peppers, shallots, garlic, and shrimp paste. The protein is then cooked in a pot, and the curry paste is added. Once the protein is cooked through, the vegetables and herbs are added and the dish is simmered until everything is cooked to perfection.

Related Terms

• Thai cuisine
• Curry
• Herbs
• Vegetables
• Chili peppers
• Shallots
• Garlic
• Shrimp paste

External links

• Medical encyclopedia article on Kaeng khae
• Wikipedia's article - Kaeng khae

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