Gaeng Khae (Northern Thai Herb & Vegetable Curry)
A rustic northern curry crowded with leafy greens, beans, and herbs. Rough, green, and intensely high in fiber.
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Join HomecookedIngredients
- 300 g Long beans
- 150 g Thai eggplant
- 300 g Spinach
- 2 tbsp Red curry paste
- 20 g Thai basil
- 100 g Mushroom (optional)
- 1 tbsp Fish sauce (optional)
Method
- Cut the beans, eggplant, and greens.
- Dissolve the curry paste in simmering water to make a thin broth.
- Add the firmer vegetables and mushrooms first, then the greens, and simmer until tender, 12 minutes.
- Season with fish sauce and stir through the basil.
About Gaeng Khae (Northern Thai Herb & Vegetable Curry)
Gaeng Khae (Northern Thai Herb & Vegetable Curry) is a Thai lunch or dinner that comes together in about 35 minutes and serves 3.
Gaeng Khae (Northern Thai Herb & Vegetable Curry): frequently asked questions
Is Gaeng Khae (Northern Thai Herb & Vegetable Curry) gluten-free?
Based on its ingredients, Gaeng Khae (Northern Thai Herb & Vegetable Curry) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Gaeng Khae (Northern Thai Herb & Vegetable Curry) take to make?
About 35 minutes start to finish, but only around 12 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Gaeng Khae (Northern Thai Herb & Vegetable Curry)?
The core ingredients are essential, but you can leave out mushroom, fish sauce — they're optional and mainly there for extra flavor or finish.
How many servings does Gaeng Khae (Northern Thai Herb & Vegetable Curry) make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.