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Kaeng khae: photo of the dish
Illustrative photo: Xufanc — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Kaeng khae

Kaeng khae is a clear, very spicy Thai curry made with vegetables from the wild and sometimes meat or eggs. It is eaten hot with sticky rice or white rice, often in the dry season.

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Ingredients

Ingredients

Légumes

Spices & seasoning

Optional extras

On the side

Instructions

  1. Bring the water to the boil with the bruised lemongrass, sliced galangal and kaffir lime leaves.
  2. Add the red curry paste and let it infuse for 5 minutes over medium heat.
  3. Stir in the chicken cut into pieces and cook for 8 minutes.
  4. Add the eggplants cut into quarters and the green beans, then cook for 5 minutes.
  5. Season with the fish sauce, palm sugar and pepper.
  6. Add the bamboo shoots and chillies, then cook for 2 more minutes.
  7. Finish with the basil leaves and serve hot with rice.

Variations and tips

Vegetarian version. Replace the chicken with firm tofu and the fish sauce with soy sauce.

More ideas

Khao soi (northern Thai curry noodles)1 h · 4 serv.Phat kaphrao20 min · 4 serv.Nasi kerabu1 h 05 · 4 serv.Yellow curry (kaeng kari)55 min · 4 serv.Nam ngiao (pork and tamarind tomato soup)50 min · 4 serv.Steamed curry (kaeng tom or hor mok)45 min · 4 serv.Kaeng som (sour fish curry)35 min · 4 serv.Khao kha mu (pork knuckle braised rice)2 h 20 · 4 serv.

Original Ecomely recipe.