Kaeng tai pla
 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, 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 ingredients for the soup are 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
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