Gaeng Khae (Chicken Curry with Vegetables)

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Gaeng Khae is made with various kinds of local vegetables and chicken, but the latter can be replaced with frog, beef or pork.


Gaeng Khae made from chicken and various kinds of vegetables is full of protein, vitamins and minerals.


200 grams chicken, free-range
2 tbsp. vegetable oil
1 tbsp. chopped garlic
5 each dried cores of Bombax ceiba flowers (dok niew)
½ cup Thai eggplants and pea eggplants
½ cup hed-lom, young (a kind of mushroom – Lentinus polychrous)
½ cup winged bean, cut into 1 – inch long pieces
½ cup long bean, cut into 1 – inch long pieces
½ cup galangal, use only its flowers
5 each shredded kaffir lime leaves
2 tbsp. sliced saw-tooth coriander
½ cup each of different vegetables
1 ½ cup water

Ingredients for curry paste
15 each dried bird eye chilies
10 each garlic cloves
5 each red shallots
1 tbsp. sliced galangal
2 tbsp. sliced lemongrass
1 tsp. shrimp paste
1 tbsp. pla-ra (pickled fish liquid, boiled)
½ tsp. salt


1. Pound all of the ingredients for curry paste until well blended.
2. Cut the chicken into bite-size pieces. Clean and drain.
3. Add the garlic to hot oil over medium heat, stir-fry until it returns brown. Add the curry paste, stir-fry until its aromatic.
4. Add the chicken, and stir-fry until cooked. Add the water, let it come to a boil.
5. Add the thick vegetables first, and then follow the thinner pieces. Stir until well mixed. Remove from the heat.

More herbs can be added to make the dish more aromatic.