Taro Stem Curry (Thai)
Taro Stem Curry (Kaeng Phet Un) is a spicy and aromatic Thai curry featuring the fibrous stems of the taro plant, simmered in a rich, coconut milk-based broth. It typically includes ingredients like red curry paste, coconut milk, fish sauce, palm sugar, and sometimes additional proteins like shrimp or chicken. This dish is a beloved home-style comfort food, particularly popular in the Isan (northeastern) and central regions of Thailand.
🍽️ Nutrition at a glance
This dish is a moderate source of carbohydrates from the taro stem and coconut milk, with a balanced amount of protein if meat or seafood is added. It provides a good dose of dietary fiber, potassium, and manganese, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 8 g |
| Carbs | 22 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Potassium | 350 mg |
| Manganese | 1.2 mg |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 45 mg |
| Phosphorus | 120 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, using the taro stem is a brilliant example of Thai culinary resourcefulness, transforming a part of the plant often discarded into a delicious, texturally unique main ingredient. Nutritionally, taro stem is exceptionally high in fiber and contains resistant starch, which can support gut health.
