Kaeng phet
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Kaeng phet mu, kaeng phet with pork, in Chiang Mai in 2010. The photo does not show cannabis.
Kaeng phet
แกงเผ็ด
Preparation
| Kind | Dish |
|---|---|
| Part of the plant | Flower |
| Also called | Keng phet |
| Language | Thai |
Place and time
| Country | Thailand |
|---|---|
| Recorded in | Ethnobotanical Aspects of Cannabis in Southeast Asia (1975) |
| First recorded | 1975[1] |
| Still made | Not known |
Kaeng phet (Thai: แกงเผ็ด) is a Thai curry. The Royal Institute Dictionary defines it as a kind of curry made with hot seasonings such as spices and coconut milk, and hot in taste.[2] The ethnobotanist Marie Alexandrine Martin recorded that in Thailand ground-up flowers of cannabis (kancha) were added to it. She spelled the name kɛ:ng phe:t.[1]: 73
Martin names it in her chapter Ethnobotanical Aspects of Cannabis in Southeast Asia beside the Cambodian soups sngao moan and samla kako, which took roasted cannabis leaves, as instances of the hemp soup she calls "common throughout Southeast Asia".[1]: 73
See also
References
- ↑ 1.0 1.1 1.2 Martin, Marie Alexandrine (1975). "Ethnobotanical Aspects of Cannabis in Southeast Asia". In Rubin, Vera (ed.). Cannabis and Culture. The Hague: Mouton. pp. 63–76. doi:10.1515/9783110812060.63.
- ↑ "แกงเผ็ด". พจนานุกรม ฉบับราชบัณฑิตยสถาน พ.ศ. ๒๕๕๔ [Royal Institute Dictionary, B.E. 2554 (2011)] (in ไทย). Office of the Royal Society. Retrieved 29 October 2026.