Kaeng tai pla: Difference between revisions
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''Kaeng tai pla'' is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and [[connoisseur]]s.<ref>[http://chowhound.chow.com/topics/806176 Good God, Sri Siam Cafe!]</ref> 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> |
''Kaeng tai pla'' is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and [[connoisseur]]s.<ref>[http://chowhound.chow.com/topics/806176 Good God, Sri Siam Cafe!]</ref> 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> |
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The usual ingredients of the dish are [[bamboo shoot]]s, [[Thai eggplant|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> Other vegetables used some times are ''[[Parkia speciosa]]'', [[baby corn]] and [[pumpkin]].<ref>[http://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]</ref> The main condiments for this curry are ''tai pla'' sauce, which gives it its pungent smell and taste, [[shrimp paste]], [[turmeric]], [[galangal]], [[lemongrass]], [[kaffir lime]] leaves, 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> |
The usual ingredients of the dish are [[bamboo shoot]]s, [[Thai eggplant|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> Other vegetables used some times are ''[[Parkia speciosa]]'', [[baby corn]] and [[pumpkin]].<ref>[http://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]</ref> The main condiments for this curry are ''tai pla'' sauce, which gives it its pungent smell and taste, [[shrimp paste]], [[turmeric]], [[Boesenbergia rotunda|lesser galangal]], [[lemongrass]], [[kaffir lime]] leaves, 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> |
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== See also == |
== See also == |
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Revision as of 10:30, 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 | Fish, vegetables, fermented fish viscera sauce |
Kaeng tai pla (Template:Lang-th) is a curry of southern Thai cuisine. Its name is derived from a sauce made from fermented fish entrails (tai pla),[1] which gives the curry a strong smell and flavor.
This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.
Ingredients
Kaeng tai pla is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and connoisseurs.[2] It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water.[3]
The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.[4] Other vegetables used some times are Parkia speciosa, baby corn and pumpkin.[5] The main condiments for this curry are tai pla sauce, which gives it its pungent smell and taste, shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime leaves, red chili paste, black pepper, onions and garlic.[6]
See also
References
- ^ Akkasit Jongjareonrak et al. Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
- ^ Good God, Sri Siam Cafe!
- ^ Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)
- ^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
- ^ Tai pla curry
- ^ Kaeng Tai Pla แกงไตปลา
External links
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