File:Kaeng phed gai haeng.jpg
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| Description |
English: Kaeng phet kai (haeng) (Thai: แกงเผ็ดไก่ [แห้ง]): (Dry) red chicken curry.
In Chiang Mai, curries tend to be more "soupy" than elsewhere in Thailand so this is the Chiang Mai version of a drier style of red curry. It contains chicken, red curry paste, coconut milk, two types of aubergine (sliced ping pong ball sized aubergines and whole pea sized aubergines), holy basil, kaffir lime leaves, yardlong beans and sliced chillies. |
| Date | |
| Source | Own work |
| Author | Takeaway |
| Camera location |  | View this and other nearby images on: OpenStreetMap |  |
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 11:59, 13 October 2009 | | 1,920 × 1,286 (501 KB) | Takeaway (talk | contribs) | {{Information |Description={{en|1=''Kaeng phed gai (haeng)'': (Dry) red chicken curry. In Chiang Mai, curries tend to be more "soupy" than elsewhere in Thailand so this is the Chiang Mai version of a drier style of red curry. It contains chicken, red curr |
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