Key Ingredients:

• Fresh herbs: The dish often includes local herbs like lemongrass, kaffir lime leaves, and turmeric, which give it a distinctive, aromatic flavor.
• Chili paste: The curry paste can be made from fresh chilies, garlic, and other spices, adding depth and heat to the dish.
• Meat or vegetables: Kenghom can be made with various types of meat such as pork, chicken, or beef, or it can be vegetarian, using vegetables like eggplant or mushrooms.
• Coconut milk: Some versions of Kenghom may include coconut milk, although it's usually not as creamy as other Thai curries like green curry. The focus is more on the herbs and spices.
• Fish sauce and lime: For seasoning, fish sauce is commonly used, along with a squeeze of lime for acidity and balance.

Flavor Profile:

• Fragrant and savory: The highlight of Kenghom is its strong herbal aroma and balanced flavor, which combines savory, spicy, and sometimes slightly tangy notes. It’s not overly rich or creamy, as the broth tends to be more herbal and clear.
• Spicy: It can be quite spicy, depending on the amount of chilies used, but the heat is usually balanced with the freshness of the herbs and the savory broth.

How It's Served:

• Kenghom is typically served with steamed jasmine rice, and can be enjoyed as a main dish. It’s a comforting, flavorful curry that is perfect for colder weather or when you're craving something aromatic and spicy.

Address:
1/1 Super Highway Road, Lampang-Ngao Road, Chomphu Subdistrict, Mueang Lampang District, Lampang 52100, Thailand.

Operating Hours:
Open daily from 10:30 AM to 11:00 PM.

Phone:
081 638 8203.

This dish is particularly popular in Northern Thailand, where the use of fresh, locally sourced herbs and ingredients is a hallmark of the cuisine. If you're visiting that region, you’ll likely find Kenghom served in many local eateries or homes.