Kaeng Dok Khae (แกงดอกแค) - Spicy Agasta Flower Curry

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 Hua Hin Services presents Kaeng Dok Khae – a fragrant Thai curry made with Agasta flowers, coconut milk, and bold spices. This rare dish blends earthy florals with fiery chilies, lemongrass, and makrut lime for a unique taste of Isan cuisine. Perfect with steamed rice!

Kaeng Dok Khae (แกงดอกแค) - Spicy Agasta Flower Curry

Here’s a detailed recipe for Kaeng Dok Khae (แกงดอกแค), a fragrant and spicy Northern Thai curry made with Agasta flowers (ดอกแค), coconut milk, and aromatic herbs.

Kaeng Dok Khae (Spicy Agasta Flower Curry)

Serves: 4
Prep Time: 20 mins
Cook Time: 25 mins

Ingredients:

Main Ingredients:

Chili Paste (Nam Prik Kaeng):

  • 5-6 dried red chilies (soaked in warm water)
  • 1 tbsp shrimp paste (or 1 tsp soy sauce for vegan option)
  • 3 shallots, chopped
  • 4 garlic cloves, chopped
  • 1 stalk lemongrass, sliced (white part only)
  • 1 tsp galangal, grated
  • 1 tsp turmeric powder (or fresh turmeric)
  • 1 tsp coriander seeds, toasted
  • ½ tsp salt

Aromatics:

Seasoning:

  • 1 tbsp palm sugar (or brown sugar)
  • 1-2 tbsp fish sauce (or soy sauce for vegan option)
  • Lime juice (to taste)

Garnish:

Instructions:

1. Prepare the Agasta Flowers:

  • Blanch the flowers in boiling water for 1 minute to remove bitterness. Drain and rinse with cold water. Set aside.

2. Make the Chili Paste:

  • In a mortar or blender, grind all chili paste ingredients into a fine paste.

3. Cook the Curry:

  • Heat oil in a pot over medium heat. Add 2 tbsp of the chili paste (adjust for spice level) and fry until fragrant (~2 mins).
  • Pour in ½ cup coconut milk, stirring to combine with the paste. Simmer until oil separates (~3 mins).
  • Add aromatics (lemongrass, galangal, kaffir lime leaves) and stir.

4. Add Vegetables & Broth:

  • Add bamboo shoots and mushrooms, stir-frying for 2 mins.
  • Pour in vegetable broth and remaining ½ cup coconut milk. Simmer for 10 mins.

5. Season & Add Flowers:

  • Season with fish sauce, palm sugar, and lime juice (balance sweet-salty-sour).
  • Gently stir in Agasta flowers and cook for 2-3 mins (avoid overcooking).

6. Serve:

  • Remove lemongrass/galangal slices. Garnish with Thai basil or cilantro.
  • Enjoy hot with steamed rice or sticky rice!

Tips:

  • Agasta flowers can be substituted with banana flowers or pumpkin flowers if unavailable.
  • For extra protein, add tofu or chicken.
  • Adjust spice level by reducing chilies or adding coconut cream for mildness.

This curry is a beautiful balance of floral, spicy, and herbal flavors—a true taste of Northern Thai cuisine! 🌿🔥

Blessed by Thailand’s wonderful climate, our garden thrives with vibrant, fresh produce. 🍆🌿 My family loves transforming these treasures into traditional Thai dishes, full of flavor and love. Explore our favorite recipes here 

Location: Hua Hin Services, 21/24 Promitpattana, Soi 9, ตำบลหัวหิน อำเภอหัวหิน ประจวบคีรีขันธ์ 77110, Thailand

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