Kaeng Dok Khae (แกงดอกแค) - Spicy Agasta Flower Curry

 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 kaffir lime for a unique taste of Isan cuisine. Perfect with steamed rice!

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.

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Kaeng Dok Khae (Spicy Agasta Flower Curry)

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

Ingredients:

Main Ingredients:

• 2 cups Agasta flowers (ดอกแค), petals only
• 1 cup bamboo shoots, sliced (fresh or pre-boiled)
• 1 cup straw mushrooms or oyster mushrooms, halved
• 2 cups vegetable broth (or water)
• 1 cup coconut milk > Making coconut milk at home (divided)
• 2 tbsp vegetable oil

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:

• 3 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised
• 5-6 slices galangal

Seasoning:

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

Garnish:

• Fresh Thai basil or cilantro

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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!

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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: https://sites.google.com/view/huahinservices/our-garden/recipes

Enjoy traditional Thai home cooking - 100% plant-based! 🌱 Our meals feature fresh ingredients harvested from our organic garden in Hua Hin. Ideal for anyone seeking authentic vegetarian Thai flavors. Delivery service available https://sites.google.com/view/huahinservices/our-services/delivery-authentic-thai-dishes