Gaeng Kee Lek (Cassia leaf curry)

Gaeng Kee Lek

This time a dish from Isaan: Gaeng Kee Lek (Kassod Leaf Curry) แกงขี้เหล็ก or Gaeng Khilek. Gaeng Kee Lek, also known as Cassia Leaf Curry, is a unique and traditional dish from Thai cuisine, distinguished by the use of the leaves of the Cassia tree (Senna siamea), a plant native to Southeastern Asia. This curry represents Thailand's rich culinary traditions, using locally available ingredients to create flavorful and healthy dishes.

Thailand is known for its many colorful curries including green, red and yellow. That's not all because a special curry that is very popular in the Isaan region is 'Gaeng Kee Lek' which is made from the leaves of the Cassod tree (Cassia, Kassieboomsiamea or Siamese senna). Cassia leaves are similar in appearance to bay leaves. These dried leaves of the cassia tree are a type of cinnamon and are also used in Massaman Curry. Also known in Asian markets as “Indian Bay Leaves”.

It is a lot of work to make the curry because the leaves themselves are quite bitter and tough. They therefore need to be cooked for a long time, but if they are then mixed with coconut cream or coconut milk, a beautiful curry with a spectacular taste is created. Other ingredients for preparing this special curry are: garlic, shallots, Thai peppers, Chinese ginger (finger root), galangal, lemongrass, fish sauce, pla-raa (fermented fish). The curry is eaten with grilled pork and rice.

Gaeng Kee Lek is a traditional Isan family dish and is also served at wedding, funeral and Buddhist ceremonies.

Only suitable for real enthusiasts because of the addition of pla-raa (fermented fish).

Origin and history

The Cassia tree, from which the leaves for Gaeng Kee Lek are harvested, grows abundantly in Thailand and other parts of Southeast Asia. The leaves have had a place in Thai cuisine for centuries, not only for their nutritional value, but also for their medicinal properties. Traditionally, this dish was prepared by combining the leaves with local herbs and spices, creating a healthy and nutritious curry that helped locals stay healthy.

Particularities

One of the most striking features of Gaeng Kee Lek is the use of Cassia leaves, which have a slightly bitter taste. This bitterness is appreciated in Thai cuisine and seen as a characteristic of healthy food. The curry is often prepared with coconut milk, which softens the bitterness of the leaves and creates a rich, complex flavor. Depending on the region and personal preference, the dish can be enriched with meat such as chicken or fish, or kept vegetarian.

Flavor profiles

Gaeng Kee Lek has a unique flavor profile that combines the bitterness of Cassia leaves with the creaminess of coconut milk and the spiciness of Thai herbs and spices such as lemongrass, galangal, and chili. This combination results in a curry that is both rich and refreshing, with a deep umami flavor that is complemented by the natural flavors of the ingredients used. The dish is often served with rice, which enhances the flavors even more.

Ingredients for Gaeng Kee Lek (Cassia Leaf Curry) for 4 people

Curry paste:

• 5 dried red chili peppers, deseeded and soaked
• 1 teaspoon salt
• 2 shallots, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1 stalk lemongrass, soft part only, finely chopped
• 1 inch piece galangal, peeled and finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon shrimp paste (optional)

Curry:

• 400 ml coconut milk
• 300 grams Cassia leaves (Kee Lek), washed and coarsely chopped
• 200 grams chicken fillet, thinly sliced ​​(or tofu for a vegetarian version)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 teaspoon of sugar
• 1 liter of water or chicken stock
• 2 kaffir lime leaves, torn
• Handful of Thai basil leaves

garnish:

• Red chili peppers, chopped (optional)
• Extra Thai basil leaves

Preparation method

1. Make curry paste: Start preparing the curry paste by placing the soaked red chillies, salt, shallots, garlic, lemongrass, galangal, turmeric powder and shrimp paste in a mortar. Pound and rub the ingredients into a fine paste. A food processor can also be used for this purpose.
2. Preparing curry: Heat a large pan over medium heat and add half the coconut milk. Let it simmer until the coconut milk starts to separate and then add the curry paste. Fry for a few minutes until the aromas are released.
3. Add chicken: Add the chicken fillet slices to the pan and stir well so that the chicken is covered with the curry paste. Let it cook for a few minutes until the chicken is almost done.
4. Add Cassia Leaves: Add the Cassia leaves to the pan along with the rest of the coconut milk, water or chicken stock, fish sauce, sugar, and kaffir lime leaves. Bring to the boil, then reduce heat and simmer for about 20 minutes, or until the Cassia leaves are tender and the chicken is fully cooked.
5. Kill: Taste the curry and adjust seasoning with additional fish sauce or sugar if necessary. Just before serving, add the Thai basil leaves and stir through.
6. To serve: Serve the Gaeng Kee Lek warm with steamed rice. Garnish with chopped red chili peppers and extra Thai basil leaves for extra color and flavor.