| Kaeng khae | |
| Alternate Name: | Gaeng kae |
| Country: | Thailand |
| Region: | Southeast Asia |
| National Cuisine: | Thailand |
| Creator: | Northern Thai cuisine |
| Type: | Curry |
| Served: | Hot |
| Main Ingredient: | Vegetables, chicken, frog, fish or snails |
Kaeng khae (th|แกงแค, pronounced as /th/) 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.[1]
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]