Kaeng khae
Kaeng khae with chicken and yardlong beans in Chiang Rai city
Alternative namesGaeng kae
Place of originThailand
Region or stateSoutheast Asia
Associated cuisineThailand
Created byNorthern Thai cuisine
Serving temperatureHot
Main ingredientsVegetables, chicken, frog, fish or snails

Kaeng khae (Thai: แกงแค, pronounced [kɛ̄ːŋ kʰɛ̄ː]) 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]

See also


  1. ^ Chaveerach, Arunrat; Mokkamul, Piya; Sudmoon, Runglawan; Tanee, Tawatchai (2006-12-31). "Ethnobotany of the Genus Piper (Piperaceae) in Thailand". Ethnobotany Research and Applications. 4: 223–231. doi:10.17348/era.4.0.223-231. ISSN 1547-3465.
  2. ^ Lamphun food - Kaeng Khae Kai
  3. ^ North Thai frog recipe with betel leaf & galangal flower
  4. ^ Kaeng Khae Hoi (Snail curry)
  5. ^ Lamphun food - Kaeng Khae Kai
  6. ^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
  7. ^ Khua Khae Kop