Gaeng Om — Northern Herb Curry / แกงอ่อม

Northern Thai (Lanna) — and Lao (the dish is shared across the Lao-Thai border); dill as a herb reflects the Chinese-influenced Yunnan culinary corridor

Gaeng om is the characteristic Northern Thai (Lanna) herb curry — a clear, aromatic broth loaded with dill, lemongrass, kaffir lime leaves, green onions, and various fresh and dried herbs that are not found in Central Thai curries. The paste base uses dried chillies, galangal, lemongrass, shallots, and kapi but no coconut milk — the broth is thin, herb-forward, and distinctly different from anything in Central or Southern Thai cooking. Dill (phak chi lao, or 'Laotian coriander') is the ingredient that most identifies gaeng om as Northern — its presence immediately locates the dish geographically. The protein is traditionally pork (including offal), venison, or freshwater fish.

• Lao gaeng om is identical — this is a shared dish across the border; the dill usage has Chinese Yunnan culinary influence; the clear herb broth concept parallels certain Cambodian samlor preparations.

Gaeng om's dill-forward freshness represents the Northern Thai approach to curry — where the South amplifies richness and heat, the North emphasises fragrance and freshness in a style that reflects both Lanna and Lao culinary heritage.