Kaeng hang le is Northern Thai curry variety that was modeled on a similar Burmese dish. The dish consists of a curry base that is usually made with dried chili peppers, lemongrass, galangal, shrimp paste, garlic, and shallots, while other ingredients usually include pork, mainly pork belly, tamarind juice, peanuts, pineapple, and shallots.

Variations of the dish are found throughout the region, and they may even include other types of meat or seafood. Before it is served, this traditional curry is usually garnished with thin strips of freshly sliced ginger.