Talk:Gaeng Ki Lek/@comment-2001:8003:F57D:1100:B9FB:8F:3116:84D0-20180425052201

Ki-lek in a jar is already prepared and safe to eat. You may want to steep it in warm water to reduce some of the bitterness, although the bitterness is actually why its eaten (similar flavour profile to bitter melon and believed to be good for your digestive system). If you're lucky enough to live in a tropical area and someone is growing a Kassod (Senna Siamea) tree, you would need to boil the leaves and buds and discard the water from the first boil before you can prepare them in a recipe like this. Lucky for me, in Cairns (Australia) the local Thai/Laos stall at the markets occaisionally sells fresh prepared packets of ki-lek. It's so much nicer than the stuff in the jars! This is a good recipe btw, my Thai husband really enjoyed it compared to my last attempt at making this curry :)