is a stir-fry dish from Northern Thailand with chicken, vegetables and herbs. Although the dish is named after the
wild betel pepper leaf, which is known as “Khae” (แค) in Northern Thailand, it also contains other herbs such as Cha-om or Saw Tooth Coriander.
The dish has its roots in the originally Burmese-influenced
Gaeng Khae soup from Lampang Province, but was developed from a
soup into a pan-fried dish and enriched with ingredients such as coconut milk, mushrooms, Thai eggplant, snake beans and palm hearts.
