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Gaeng Tai Pla (แกงไตปลา) – Spicy Curry with Fermented Fish
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
Gaeng Tai Pla (แกงไตปลา) – Spicy Curry with Fermented Fish
Laura Chen
4
20 Minuten
40 Minuten
350
Thai
Main course
Gaeng tai pla is an intense, spicy curry from southern Thailand that gets its strong, characteristic flavor from fermented fish innards (tai pla). The dish is often made with vegetables and fresh herbs and served with rice.
Ingredients
- 200 g fermented fish innards (tai pla)
- 400 ml coconut milk
- 200 ml water
- 2 tbsp red curry paste
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 200 g bamboo shoots, cut into strips
- 1 eggplant, diced
- 100 g green beans, halved
- 5 kaffir lime leaves
- 1 handful Thai basil
- 2 red chilies, thinly sliced
- Juice of 1 lime
Instructions
- Bring the coconut milk to a boil in a pot and stir in the red curry paste until it dissolves completely.
- Add the tai pla and thin it with the water. Simmer over medium heat for 10 minutes.
- Add the palm sugar and fish sauce and stir.
- Add the bamboo shoots, eggplant, and green beans to the pot and cook for 15 more minutes, until the vegetables are soft.
- Add the kaffir lime leaves, Thai basil, and red chilies and simmer for 5 more minutes.
- Take the pot off the heat and stir in the lime juice.
- Serve hot with jasmine rice.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes