That unidentifiable food next to the kao jao is dinner a couple nights ago.
Worried over a possible frost we picked most of the stuff that's not cold tolerant including the Thai peppers. The leaves themselves are also edible and also pretty flavorful. Besides the chili pepper leaves ingredients were some kind of pork short ribs, lemon grass, green onions, squash (winter squash I think), and the usual suspects, pinch of salt, half teaspoon sugar, bang nua, and most importantly a half a tablespoon of nam pik gaeng daeng that Thai stuff in a tub.
I like the way the thicker squashes go with Lao food. Thickens it without coconut milk. Thicker gaeng for colder weather.