Kaeng khae is a spicy curry dish originating from Northern Thailand . It's a flavorful soup-like curry, distinct from other Thai curries for not using coconut milk. The name "kaeng khae" comes from the key ingredient, Piper sarmentosum leaves, also known as phak khae in Northern Thailand.
Kaeng khae is traditionally made with a variety of vegetables and herbs, along with a protein source like chicken, pork, water buffalo, or even snails. The vegetables used can vary depending on what's in season, but some common ones include:
- Pea eggplant
- Green beans
- Bitter melon
- Bamboo shoots
- Mustard greens
- Wild mushrooms
- Kaffir lime leaves
- Lemongrass
The curry is flavored with a paste made from chilies, shallots, garlic, galangal, and shrimp paste. The chilies give the curry its heat, while the other ingredients add depth and complexity of flavor. The curry is simmered until the vegetables are tender and the flavors have melded together.
Kaeng khae is typically served with sticky rice, and it's a hearty and flavorful dish that's perfect for a cold day.