Gaeng Tai Pla

Name: Gaeng Tai Pla
Yield: 3 servings
Cuisine: Thai
Ingredients: 3 tbsp tai pla (fermented fish innards); 3 tbsp southern Thai curry paste (chillies, turmeric, lemongrass, galangal, garlic, shallots); 200g grilled mackerel, flaked; 200g pumpkin, cubed; Thai aubergines, long beans and bamboo shoots; 4 kaffir lime leaves; 1 litre water

แกงไตปลา/gang TAI plah/

Also known as: Kaeng Tai Pla, Fish Kidney Curry, Southern Thai Fermented Fish Curry

About this dish

An intensely spicy Southern Thai curry built on fermented fish innards, with pumpkin, aubergine, bamboo shoots and grilled fish.

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Ingredients

🐟3 tbsp tai pla (fermented fish innards)

🌶️3 tbsp southern Thai curry paste (chillies, turmeric, lemongrass, galangal, garlic, shallots)

🐟200g grilled mackerel, flaked

🎃200g pumpkin, cubed

🍆Thai aubergines, long beans and bamboo shoots

🌿4 kaffir lime leaves

💧1 litre water

Method

Serves 3

Boil the tai pla in the water for 10 minutes, then strain out the solids.

Return the liquid to the boil and stir in the curry paste.

Add the pumpkin and cook for 5 minutes, then add the other vegetables.

Add the flaked fish and lime leaves and simmer until the vegetables are tender.

Taste (it is usually salty enough from the tai pla) and serve with rice and fresh vegetables.

✓ What Makes it Authentic

Gaeng tai pla is a defining dish of Southern Thailand, served with plenty of fresh vegetables and herbs to balance its pungency and heat.

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