Thai Celery (Kuen Chai)
Thai Celery is different from Western celery; it has much thinner stalks and more vibrant, jagged leaves. It is prized primarily for its strong, spicy, and aromatic scent rather than its crunch. In Thai cooking, it is the ultimate "deodorizer" for seafood and meat.
Seasonality: Available year-round, but grows most abundantly during the Cool and Rainy seasons (June – February). During the hot summer months, the stalks may become smaller and the flavor more concentrated and pungent.
Flavor & Texture: Highly aromatic with a slightly peppery and salty herbal flavor. The stalks are thin and tender, and the leaves are soft.
Primary uses:
Fish Dishes: The most common use is in "Pla Neung Kuen Chai" (Steamed Fish with Celery) or "Pla Pad Kuen Chai" (Stir-fried Fish with Celery) to eliminate fishy smells.
Soups & Congee: Added to clear soups (Tom Jued) and rice porridge to provide a fresh, lingering aroma.
Thai Spicy Salads: Used in "Yum" dishes like Yum Woon Sen to balance the spicy and sour flavors.
Benefits:
Blood Pressure Control: Contains phthalides, which help relax artery walls and lower blood pressure.
Digestive Aid: Helps reduce bloating and acts as a mild diuretic.
Anti-inflammatory: Rich in antioxidants that help reduce inflammation in the body.
Skin Health: High in Vitamin C and minerals that support a healthy glow.
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