Header
search
Food name
Ingredient
Local Vegetable
Left
 
Menu
Main Page
Project Background
Type of Foods
   icon1.gif Aep Show/Hide content
   icon1.gif Chio Show/Hide content
   icon1.gif Cho Show/Hide content
   icon1.gif Kaeng (Curry) Show/Hide content
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot Show/Hide content
   icon1.gif Sa Show/Hide content
   icon1.gif Tam/Yam Show/Hide content
   icon1.gif Uk/Hum Show/Hide content
   icon1.gif Desserts/Snacks Show/Hide content
.................................
The Lanna Eating Culture
.................................
Acknowledgements
.................................
Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
Kaeng khae kai (chicken and mixed vegetable curry) Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Kaeng khae kai (chicken and mixed vegetable curry)
 
            Kaeng khae requires a mixed variety of vegetables to be cooked with only one kind of meat and the name varies according to the meat choice, such as kaeng khae kai (chicken, kaeng khae kop (frog), kaeng khae chin ngua (beef), kaeng khae pla haeng (dried fish), and so on. The basic vegetables uses are ivy gourd flowers, acacia insuvais, betel leaves, fennel, berry eggplant, local mushrooms, paracress and sasban flowers. (Rattana Phromphichai, 1999, p. 475; Sirawit Chamrat, personal communication, June 15, 2007)
 
Ingredients
1. Domestic raised chicken200 Gm.
2. Ivy gourd1 Cup
3. Cha om (Acacia insuavis)1/2 Cup
4. Pepper vine1/2 Cup
5. Long beans1/2 Cup
6. Eggplant1/2 Cup
7. Berry eggplant1/4 Cup
8. Kapok flowers5 0
9. Het lom1/2 Cup
10. Wing beans1/2 Cup
11. Raddish1/2 Cup
12. Paracress1/2 Cup
13. Galangal flowers3 0
14. Kaffir lime leaves5 Leaves
15. Parsley2 sprigs
16. Vegetable oil2 Tbsp.
17. Chopped Garlic1 Tbsp.
Curry
1. Dried Chili spur pepper15 0
2. Garlic10 Cloves
3. Shallots5 0
4. Sliced Galangal1 Tbsp.
5. Sliced Lemongrass2 Tbsp.
6. Shrimp paste1 Tbsp.
7. Boiled Fermented fish1 Tbsp.
8. Salt1 Tsp.
Cooking method of Kaeng khae kai (chicken and mixed vegetable curry)
Click for cooking method of Kaeng khae kai (chicken and mixed vegetable curry)
 
คลิ๊กเพื่อดูรูปใหญ่
1
คลิ๊กเพื่อดูรูปใหญ่
2
คลิ๊กเพื่อดูรูปใหญ่
3
คลิ๊กเพื่อดูรูปใหญ่
4
คลิ๊กเพื่อดูรูปใหญ่
5
คลิ๊กเพื่อดูรูปใหญ่
6
คลิ๊กเพื่อดูรูปใหญ่
7
 
1. Chop the chicken into pieces.
2. Shred or chop vegetables, wash and strain.
3. Pound together ingredients for chili paste until pulverized.
4. Brown garlic in hot oil. Stir in chili paste.
5. Add chicken and stir fry until cooked.
6. Add water and bring to a boil again
7. Add tougher vegetables, followed by tender vegetables. Stir and wait until vegetables become slightly cooked.
 
Tips
Stir fry chili paste on a medium fire.
Coriander and lemonella seeds can be added to chili paste and so can ginger leaves and galangal shoots to the vegetables
Other kinds of vegetables can be added, too, such as boiled bamboo shoots, coconut palm core, white or red flowers of sesban and sliced interruptum.
Tips
Home raised chicken gives a tastier flavor to the soup.
Two kinds of chilies can be used.

Rattana Phromphichai. (1999). Kaeng Khae. inSaranukrom wattanatham thai pak nuea (Vol. 1,p. 475). Bangkok: Foundation for Thai Cultural Encyclopedia, Siam Commercial Bank.

Saowapha Sakayaphan and Yuphayong Wichitsil. (1995). Ahan phuenban pak nuea. Chiang Mai: Art and Culture Center, Chiang Mai Rajabhat Institute.