Thai
Kaeng Khae Kai (Northern Vegetable Curry with Chicken)
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Kaeng Khae Kai (Northern Vegetable Curry with Chicken) is Thai home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the dried chilies in hot water for 10 minutes, then pound or blend them with the shallots, garlic, sliced lemongrass and shrimp paste into a paste.
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Fry the paste in the oil in a pot over medium heat until fragrant, about 3 minutes, then add the sliced chicken and stir until it turns opaque.
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Pour in the water and bring to a boil, then add the vegetables in the order they cook: long beans and both eggplants first, then the peeled luffa and the mushrooms 3 minutes later.
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Season with the fish sauce, then add the cha om and dill and simmer just 1 minute more so the leaves stay green.
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Serve with sticky rice. The vegetables change with whatever the market has; kaeng khae is the northern way to cook a basket of greens without any coconut.
Serve it with
A Thai dinner is a plate rather than a single dish. These are the courses that normally sit beside Kaeng Khae Kai (Northern Vegetable Curry with Chicken), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kaeng Khae Kai (Northern Vegetable Curry with Chicken) carries shellfish and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Jok Moo (Rice Congee with Pork Meatballs) |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Jok Moo (Rice Congee with Pork Meatballs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 200 kcal
- Protein
- 20 g
- Carbs
- 16 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 960 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kaeng Khae Kai (Northern Vegetable Curry with Chicken) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.