Glossary K

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 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 kio waan refers to Thai green curry

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.

Kaeng liang refers to a typical Thai style vegetable soup

Kaeng mat sa man is a Thai rich beef curry with peanuts.

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Kaeng Matsaman refer's to one of Thailand's curry dishes with meat, potatoes, peanuts and coconut milk. Kaeng Matsaman is a mild curry from the Muslim Southern part of Thailand.

Kaeng nua refers to Thai beef curry

Kaeng Pa refers to " jungle curry" from Thailand. Kaeng Pa is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilis.

Kaeng penang refers to Thai spicy dry curry