Kaeng khae (spicy curry vegetable soup)

On this New Year's Day we surprise you with a spicy curry from Northern Thailand: Kaeng khae (แกงแค). Kaeng khae is a spicy curry of herbs, vegetables, the leaves of an acacia tree (cha-om) and meat (chicken, water buffalo, pork or frog). This curry does not contain coconut milk.

The curry is named after the Piper sarmentosum leaves, one of its main ingredients, which are known as khae in northern Thailand. The ingredients of the dish: P. sarmentosum, Lao coriander, cha-om and Acmella oleracea leaves, the dry cores of the Bombax ceiba, Sesbania grandiflora, ivy gourds, eggplant, bamboo shoots, pea-eggplants, fresh peppers and mushrooms.

Kaeng khae (spicy curry vegetable soup)

Kaeng Khae, also known as “Kaeng Khae Kai” (Khae Curry with Chicken), is a traditional Thai dish that originated in the north of Thailand. It is a unique and lesser known dish compared to other Thai curries, such as the famous green or red curry. The history of Kaeng Khae is closely linked to the culture and lifestyle of the people of Northern Thailand, where the use of local ingredients and spices is central to the cuisine.

The basis of Kaeng Khae is a mix of regional herbs and vegetables. The most notable ingredient is the khae leaf, also known as acacia or cha-om leaf, which gives a distinctive flavor to the curry. Other ingredients usually include chicken, fish or sometimes even frogs, along with a variety of local vegetables such as eggplant, bamboo shoots and beans.

The flavor profile of Kaeng Khae is complex and rich. It combines the pungency of chili peppers, the bitterness of the khae leaves, and the freshness of lemongrass and kaffir lime leaves. This is further complemented by the creaminess of coconut milk, creating a harmonious blend of flavors that is tart, spicy, slightly bitter and refreshing.

In terms of preparation, Kaeng Khae is characterized by its simple and rustic style. The ingredients are often cut into large pieces and simmered together, so that the flavors blend well. The dish is traditionally served with sticky rice, a staple food in Northern Thailand.

Ingredient list and a recipe for 4 people for the preparation of Kaeng khae

Kaeng Khae is a delicious and aromatic Thai curry. Here is an ingredients list and a step-by-step recipe for 4 people.

Ingredients

For the Curry Paste:

1. 10 small green Thai chili peppers
2. 2 shallots, coarsely chopped
3. 4 cloves garlic
4. 1 stalk lemongrass, bottom part only, finely chopped
5. 1-inch piece galangal, finely chopped
6. 1 teaspoon shrimp paste (optional)
7. 1 teaspoon of cumin seeds
8. 1 teaspoon of coriander seeds
9. 1 / 2 teaspoon of salt

For the Curry:

1. 500 grams of chicken meat, cut into pieces
2. 3 cups coconut milk
3. 1 bunch of khae leaves (acacia/leaf of the cha-om tree), tough stems removed
4. 1 cup bamboo shoots, sliced
5. 1/2 cup young green chilies, halved
6. 2 Kaffir lime leaves
7. 1 tablespoon of fish sauce
8. 1 teaspoon palm sugar
9. Oil for frying
10. Additional water if necessary

Before serving:

• Sticky rice or steamed rice

Preparation method

1. Make the Curry Paste: Toast the cumin and coriander seeds in a dry pan until fragrant. Grind this together with the chili peppers, shallots, garlic, lemongrass, galangal, shrimp paste and salt in a mortar or food processor into a fine paste.
2. Roast the Chicken: Heat some oil in a large pan and fry the chicken pieces until they are lightly brown on all sides. Remove the chicken from the pan and set aside.
3. Cook the Curry: In the same pan, add some more oil and fry the curry paste for a few minutes on medium heat. Then add the coconut milk, kaffir lime leaves, bamboo shoots and green chilies. Bring to the boil and simmer for 10 minutes.
4. Add the Chicken and Khae Leaves: Add the fried chicken and khae leaves to the pan. Season the curry with fish sauce and palm sugar. Simmer for another 10-15 minutes, or until the chicken is cooked through and the flavors are well blended. Add some water if necessary to achieve the desired consistency.
5. To serve: Serve the Kaeng Khae warm with sticky rice or steamed rice.

Enjoy this authentic and tasty Thai dish!

Katurai Chili Soup with Chicken (Kaeng Khae Kai), Northern traditional dish