Kaeng Tai Pla (Thailand)

 



This thick and aromatic fish curry hails from southern Thailand. The base of the dish is prepared with tai pla (fermented fish guts) and a spicy curry paste made of chili pepper, galangal, shrimp paste, turmeric, shallot and lemongrass.

Other additions often include dried fish, chopped eggplant, bamboo shoots, string beans or other vegetables. Because of its intensity and strong, tangy flavors, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry is made with fish only, and most varieties do not use coconut milk.

ENJOY YOUR MEAL

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