Although "kaeng" is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, and it can even be a completely dry dish. Representatives of dry curries, dishes which are (stir-)fried with a curry paste, are phat phrik khing and khua kling. Kaeng som and keang pa are representatives of the more broth-like curries. Matsaman and kaeng khua resemble stews. Ho mok pla (a steamed fish curry), kaeng kradang (curry aspic from northern Thailand) and noodle dishes such as khanom chinnam ngiao are also seen as Thai curry dishes as they all use curry pastes in their preparation.