Kaeng Om (Curry with lemongrass) is a northeastern and northern Thai dish with less water than traditional Thai curry. The main ingredient is dill, and you can cook it with a variety of meats such as beef, pork, chicken, or fish. The method begins by stir-frying the curry paste with the meat until it is cooked, then add water to bring all of the ingredients to a boil, and finally, add vegetables and turn off the heat when ready to serve. For Kaeng Om, use fish or any meat that can easily become mushy. When the water boils, it will add the fish fillets instead of stir-frying the meat with the curry paste. Kaeng Om has a salty, spicy flavor with an herbal aroma. Some recipes call for fermented fish sauce or para for a more concentrated flavor, which is popular in the northeast.
Nutrition of Kaeng Om
Nutrition: Kaeng Om is ideal for health-conscious individuals because the curry is packed with herbs that have numerous body-nourishing properties. Dill is an essential ingredient in this recipe because it has properties that aid digestion, relieve flatulence, lower blood pressure, is high in calcium, which can nourish bones and teeth, nourish eyes, and has antioxidants that help slow the aging process. Kaeng Om curry paste contains a lot of nutrients, such as lemongrass, which can help with illnesses like the common cold and coughing. Galangal is a food that nourishes the body. Garlic is high in nutrients, reduces the risk of cancer, and contains antioxidants. 100 g recipe contains 55 kcal, 3.5 g protein, 3.6 g fat, and 2.0 g carbohydrate.
Kaeng Om Ingredients
Ingredients: 200 g sliced meat, 2 tbsp sliced dills, 2 tbsp sliced long coriander, 15 g galangal slices, 15 g sliced lemongrass, 2 kaffir lime leaves, 20 g Thai eggplants, 20 g sliced leeks, 3 tbsp fermented fish, 1 tbsp roasted rice, 1 tbsp fish sauce, 500 ml water. Ingredients for curry paste: 10 grams bird’s eye chilies, 30 grams shallots, and 10 grams garlic cloves.