Glossary K

Kaeng Daeng refers to Thailand's red curry with meat, red bell peppers, basil and coconut milk

Kaeng Hang Le refers to Thailand's dish - a Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilis and peanuts

Kaeng Kari refers to Thailand's Indian style curry with meat, potatoes and coconut milk

Kaeng Kiaw Waan refers to one of the many Thai curry dishes. Kaeng Kiaw is slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai Bai Horapa or sweet basi, kaffir lime leaves and coconut milk

Kaeng Khua refers to Thailand's three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Other additional main ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients include galanga, kaffir lime zest, dried chilis, lemon grass and shrimp paste.

Kaeng Leung refers to Thailand's hot yellow curry which mostly used fish as the main ingredients with winter melon, chilis, garlic, turmeric, lemon grass, shallots and shrimp paste.