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Kaeng khilek
แกงขี้เหล็ก (kaeng khilek): central Thai cassia-leaf curry with pork in coconut milk
Kaeng khilek is an old-fashioned country curry from central Thailand, cooked when the cassia (khilek) trees put out tender shoots after the rains and sold ready-boiled in bags at markets around Ratchaburi and Suphan Buri. The leaves are boiled and drained several times until their bitterness softens, then simmered with pork belly in coconut milk with red curry paste, leaving a dark green, pleasantly bitter, rich curry eaten with jasmine rice and salted egg. This recipe contains pork. The usual mistake is skipping the repeated boiling: cassia leaves must be boiled and drained at least three times, or they are harshly bitter and can upset the stomach. Frozen pre-boiled khilek from Thai shops saves work. Chef's tip: squeeze the boiled leaves firmly in a cloth so they soak up coconut milk instead of water.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
- 10 ½ oz young cassia (khilek) leaves and budsor 400 g ready-boiled
- 3 ¼ cups coconut milk
- 3 tbsp red curry paste
- 14 oz pork bellysliced 1 cm thick
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 1 oz fingerroot (krachai) (optional)shredded
- 2 ⅞ oz grilled smoked fish (optional)flaked
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Method
0/6 doneStep 1: Wash the 10 ½ oz young cassia (khilek) leaves and buds. Boil in plenty of water for 10 minutes, drain, then boil again in fresh water. Repeat three times in all (skip this if using ready-boiled leaves).
45 minStep 2: Squeeze the leaves hard in a clean cloth until very dry, and chop roughly.
5 minStep 3: Spoon the thick cream off the top of the 3 ¼ cups coconut milk into a pot and simmer over a medium heat for 3 minutes until it splits and the oil shows. Add the 3 tbsp red curry paste and fry 3 minutes until fragrant and deep red.
6 minStep 4: Add the 14 oz pork belly and stir for 5 minutes until it turns opaque, then pour in the remaining coconut milk and simmer 15 minutes until the pork is tender.
20 minStep 5: Add the khilek, 1 oz fingerroot (krachai) and 2 ⅞ oz grilled smoked fish and simmer 10 minutes until the leaves are soft and dark and the curry is thick. The pork should reach 160°F.
10 minStep 6: Season with 2 tbsp fish sauce and 1 tsp palm sugar; it should be rich, salty and slightly bitter. Serve with jasmine rice.
1 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 18 g
- Carbs
- 14 g
- Fat
- 56 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaeng khilek take?
- About 90 minutes in total: 50 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of fish sauce?
- Soy sauce with a squeeze of lime (vegetarian).
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