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Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]
The flowers of the Sesbania grandiflora are often eaten steamed with nam phrik or used in certain curries such as kaeng som. Dok khae thale ดอกแคทะเล Dolichandrone spathacea: The flowers are usually eaten sauteed or in kaeng som. Dok khae hua mu ดอกแคหัวหมู Markhamia stipulata
Kaeng khiao wan (lit. ' green sweet curry ', it is known as "green curry" in the West) Kaeng pa (lit. ' jungle curry ', in addition to the curry paste, it uses whatever is available in nature) Kaeng phet (lit. ' spicy curry ', it is known as "red curry" in the West) Kaeng som (lit. ' orange curry ', every region has its own variety) Kaeng ...
The flower is edible and is part of both Lao cuisine [5] and Thai cuisine, where it is known as Dok Khae Hua Mu or Dok Khae Pa. The flowers are usually eaten sauteed or in Kaeng som. The leaves are also used in traditional Thai medicine. [6]
Kaeng som (southern Thai name) or kaeng lueang (central Thai name) – a sour curry with fish, vegetables or fruit, deriving its acidity from the use of tamarind juice. Kaeng tai pla – a thick sour vegetable curry made with turmeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots, and eggplant.
In southern Thailand it is called kaeng som but due to it being different from the central Thai kaeng som, it is called kaeng lueang ("yellow curry") elsewhere. It should not be confused with what is known as "yellow curry" outside of Thailand. Kaeng matsaman แกงมัสมั่น Massaman curry: South
In Northern Thai cuisine, cha-om is also eaten raw with Thai salads, such as tam mamuang (mango salad), [4] and it is one of the ingredients of kaeng khae curry. [5] In Central Thailand and Isan it is usually boiled or fried. Cha-om omelet pieces are one of the usual ingredients of nam phrik pla thu and commonly used in kaeng som, a sour Thai ...
The flower is edible and it is part of Thai cuisine, where it is known as Dok Khae Thale or Dok Khae Pa, [5] being sometimes confused with Markhamia stipulata —also having the alternative name แคป่า Dok Khae Pa in Thai. The Dolichandrone spathacea flower, however, is white