Kaeng tai pla: Difference between revisions
→Ingredients: minor corrections |
|||
| Line 18: | Line 18: | ||
'''''Kaeng tai pla''''' ({{lang-th|แกงไตปลา}}) is a [[curry]] of southern [[Thai cuisine]]. |
'''''Kaeng tai pla''''' ({{lang-th|แกงไตปลา}}) is a [[curry]] of southern [[Thai cuisine]]. |
||
==Ingredients== |
==Ingredients== |
||
This curry is highly spicy, it has a very intense taste and a strong smell that usually are only appreciated by local people. It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use [[coconut milk]] |
This curry is highly spicy, it has a very intense taste and a strong smell that usually are only appreciated by local people. It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use [[coconut milk]] instead of water].<ref>[http://temp.allthaifood.com/recipes/5-235-2/kaeng-tai-pla-(%E0%B9%81%E0%B8%81%E0%B8%87%E0%B9%84%E0%B8%95%E0%B8%9B%E0%B8%A5%E0%B8%B2).html Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)]</ref> |
||
The usual ingredients of the dish are [[bamboo shoot]]s, [[eggplant]]s, [[pea eggplant]]s [[yardlong bean]]s and fresh [[chili]]es.<ref>[http://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]</ref> The main condiments of this curry |
The usual ingredients of the dish are [[bamboo shoot]]s, [[eggplant]]s, [[pea eggplant]]s, [[yardlong bean]]s and fresh [[chili]]es.<ref>[http://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]</ref> The main condiments of this curry is a sauce made from fermented fish entrails ''(tai pla)'', which gives it its pungent smell and taste, [[shrimp paste]], [[turmeric]], [[galangal]], [[lemongrass]], red chili paste, [[black pepper]], [[onion]]s and [[garlic]].<ref>[http://www.bloggang.com/viewblog.php?id=booker-book&date=25-08-2008&group=3&gblog=17 Kaeng Tai Pla แกงไตปลา]</ref> |
||
''Kaeng tai pla'' is usually served with fresh vegetables in a separate plate and eaten along with steamed rice. |
''Kaeng tai pla'' is usually served with fresh vegetables in a separate plate and eaten along with steamed rice. |
||
Revision as of 08:35, 1 December 2012
 Kaeng tai pla in Bangkok | |
| Alternative names | Gaeng kae |
|---|---|
| Type | Curry |
| Place of origin | Thailand |
| Region or state | Southern Thailand |
| Serving temperature | Hot |
| Main ingredients | Vegetables, fish, fish entrails sauce |
Kaeng tai pla (Template:Lang-th) is a curry of southern Thai cuisine.
Ingredients
This curry is highly spicy, it has a very intense taste and a strong smell that usually are only appreciated by local people. It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water].[1]
The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.[2] The main condiments of this curry is a sauce made from fermented fish entrails (tai pla), which gives it its pungent smell and taste, shrimp paste, turmeric, galangal, lemongrass, red chili paste, black pepper, onions and garlic.[3]
Kaeng tai pla is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.
See also
References
External links
 | This Thailand-related article is a stub. You can help Wikipedia by expanding it. |
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |