|Alternative names||Gaeng kae|
|Place of origin||Thailand|
|Region or state||Northern Thailand|
|Main ingredients||Vegetables, chicken, frog, fish or snails|
|Cookbook: Kaeng khae Media: Kaeng khae|
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.
Khua khae is a curry that is similar to kaeng khae, but less liquid.
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