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Kaeng Tai Pla (แกงไตปลา) – Spicy Curry with Fermented Fish
More recipes: Thai recipes · Curry recipes · All Asian recipes
Kaeng Tai Pla (แกงไตปลา) – Spicy Curry with Fermented Fish
Laura Chen
4
20 minutes
45 minutes
450
Thai
Main dish
Kaeng Tai Pla is a typical dish from southern Thailand, known for its bold, hot and savory flavor. The curry is traditionally made with fermented fish and a variety of vegetables.
Ingredients
- 200 g fermented fish
- 400 ml coconut milk
- 2 tbsp red curry paste
- 1 eggplant, diced
- 100 g bamboo shoots
- 5 makrut lime leaves
- 1 tsp palm sugar
- 2 tbsp fish sauce
- 1 handful Thai basil leaves
- 3 red chilies, chopped
- 1 liter water
Instructions
- Roughly chop the fermented fish and set it aside.
- In a large pot, fry the red curry paste in a little coconut milk until fragrant.
- Add the fermented fish and fry briefly.
- Add the remaining coconut milk, the water, eggplant and bamboo shoots to the pot and bring to a boil.
- Add the makrut lime leaves, palm sugar and fish sauce and simmer over medium heat for 30 minutes.
- Add the Thai basil and red chilies to the pot and cook for another 10 minutes.
- Taste the curry and add a little more sugar or fish sauce if needed.
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More recipes: Thai recipes · Curry recipes · All Asian recipes