Overview
Background
Gang Yuak Kluay sai Khao Kua is a traditional family recipe from northern villages, passed down through generations without written record. The dish uses the tender inner core of the banana stem, simmered with herbs and thickened with toasted rice powder. It embodies home cooking at its most sincere: flavorful meals made from what the land provides.
The roasted rice gives the curry its signature aroma and texture. Originating in Karen communities, this dish highlights how Northern Thai cuisine transforms simple, local ingredients into deeply comforting meals. Today, it remains a beloved household dish, balancing freshness and earthiness in every bowl.
Region
Mae Hong Song
Mae Hong Son, near the Myanmar border, is a mountain province known for its misty valleys, ethnic diversity, and peaceful way of life. Its cuisine blends Thai, Shan, and hill-tribe influences, shaped by the surrounding forests and fertile plains.
Cook
Naw Ti Shi
Naw was born in Muang Pam village, a small Karen community in Mae Hong Son province. She is the youngest of thirteen siblings and has four children of her own. She learned to cook from her grandmother and mother, continuing the family's traditional way of preparing local Karen dishes that have been passed down through generations.
Recipe
Vegetables & Legumes
- Phak I-Luean (local vegetable)
- Banana Blossom (Inner core of the banana stalk)
Proteins
- Chicken
Herbs & Spices
- Chili
- Garlic
Other
- Salt
- Roasted Rice Powder (Khao Khua)
Step 1
Grill chicken until cooked, then chop into pieces.
Step 2
Dry-roast rice until golden and pound it into a fine powder.
Step 3
Boil the chicken in water, then add sliced banana blossom and grilled chili.
Step 4
Stir in crushed garlic and salt, cooking until tender.
Step 5
Add the roasted rice powder and stir to thicken.
Step 6
Finish with chopped Phak I-Luean and serve hot — a simple dish layered with depth.