Dish

Kaeng tai pla

Southern Thai Fish Curry

Kaeng tai pla is made by simmering fish, such as mackerel or catfish, in a broth made with coconut milk, lemongrass, galangal, and kaffir lime leaves. The curry is then seasoned with fish sauce, tamarind paste, and chili peppers, which give it its signature spicy and sour taste. The dish is typically served with steamed rice and a variety of vegetables, such as eggplant, bamboo shoots, and green beans.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Stew

Origins and history

Kaeng tai pla is a traditional dish in southern Thailand and is believed to have originated in the fishing communities along the coast. The dish has evolved over time to include a variety of vegetables and spices, but the fish and sour flavors remain the key components.

Dietary considerations

Kaeng tai pla is not suitable for vegetarians or vegans as it contains fish. It is also not suitable for those with seafood allergies.

Variations

There are many variations of Kaeng tai pla, with some recipes calling for the addition of shrimp paste or turmeric for added flavor and color. Some versions of the dish also include pineapple or tomatoes for a sweeter taste.

Presentation and garnishing

Kaeng tai pla is typically served in a large bowl with a scoop of steamed rice and a variety of vegetables on top. The curry is garnished with fresh herbs, such as cilantro or basil, and a squeeze of lime juice.

Tips & Tricks

To make the curry spicier, add more chili peppers or chili paste. To make it milder, reduce the amount of chili peppers or use a milder variety.

Side-dishes

Kaeng tai pla is typically served with steamed rice and a variety of vegetables, such as eggplant, bamboo shoots, and green beans. Some versions of the dish also include noodles or vermicelli.