Kaeng khae
Kaeng Khae is a traditional Thai curry dish that originates from the northern region of Thailand. It is a green curry made with a variety of local, wild, and semi-wild vegetables, herbs, and meat. The dish is known for its unique, spicy flavor and its health benefits due to the variety of herbs and vegetables used.
Ingredients[edit | edit source]
The main ingredients of Kaeng Khae include chicken, frog, or fish, along with a variety of local vegetables and herbs. The curry paste is made from chilies, shallots, garlic, turmeric, galangal, lemongrass, kaffir lime rind, coriander root, and salt. The paste is then mixed with water, fish sauce, and a little bit of sugar to create the curry.
Preparation[edit | edit source]
The preparation of Kaeng Khae involves first making the curry paste by grinding all the herbs and spices together. The meat is then added to the paste and cooked until it is done. The vegetables are added last and cooked until they are tender. The dish is typically served with rice.
Cultural Significance[edit | edit source]
Kaeng Khae is a significant dish in northern Thai culture. It is often prepared for special occasions and festivals. The dish is also known for its health benefits, as it is packed with a variety of herbs and vegetables.
See Also[edit | edit source]
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