แกงเสี้ยว

Origin

Gai Siao is a traditional dish from northern Thailand, particularly in Chiang Mai and Lamphun provinces. It originated from the daily lives of local villagers who gathered fresh vegetables from rice fields or home gardens and cooked them into a soup as their everyday meal. The variety of vegetables used reflects the rich natural abundance found in highland areas.

Characteristics and Flavor

Gaeng Sai is a vibrant green curry with a color derived from various vegetables. Its flavor is well-balanced—sour, spicy, sweet, and salty—with coconut milk acting as a base and aromatic notes from traditional curry ingredients such as galangal, lemongrass, kaffir lime leaves, and dried chilies.

Ingredients

A variety of vegetables including pumpkin shoots, bitter melon shoots, bamboo shoots, fermented mustard greens, parsley, bell peppers, shallots, bird’s eye chilies, garlic, galangal, lemongrass, kaffir lime leaves, coconut milk, fish sauce, palm sugar, and salt.

Serving Method

Serve hot with steaming white rice or sticky rice. Can be dipped in roasted chili paste or seafood dipping sauce for added flavor.

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