Kaeng tai pla
|Kaeng tai pla|
|Alternative names||Gaeng tai pla|
|Place of origin||Thailand|
|Region or state||Southern Thailand|
|Main ingredients||Fish, vegetables, fermented fish viscera sauce|
|Cookbook:Kaeng tai pla Kaeng tai pla|
Kaeng tai pla (Thai: แกงไตปลา, pronounced [kɛ̄ːŋ tāj plāː]) is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails 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.
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. It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water.
The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies. Other vegetables used alternatively are Parkia speciosa, baby corn, pumpkin and also potatoes if bamboo shoots are not available.
The other ingredients are tai pla sauce, which contributes greatly to its characteristic smell and taste, as well as shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime leaves, red chili paste, black pepper, onions and garlic.
- 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
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