Kaeng tai pla

Kaeng Tai Pla is a cherished curry dish from southern Thailand, renowned for its robust flavors and distinctive aroma. The highlight of the dish is "tai pla" a powerful sauce crafted from fermented fish entrails. If you appreciate strong, pungent flavors, this curry is sure to delight your palate. Traditionally, it is served with fresh vegetables and a side of steamed rice to harmonize its intensity.

This dish boasts a rich history, dating back around 200 years to Phatthalung Province during the reign of King Rama II. It is a remarkable fusion of Thai and South Indian culinary techniques, reflecting the diverse cultural influences of the region. The distinctive taste of Kaeng Tai Pla arises from the fermentation process of fish entrails with salt, a practice perfected due to the abundant seafood resources in southern Thailand.

Regarding ingredients, Kaeng Tai Pla is a vibrant combination of fish, vegetables, and a plethora of spices. You will often encounter bamboo shoots, eggplants, pea eggplants, yardlong beans, and fresh chilies within the dish. Some variations even substitute water with coconut milk and incorporate prawns for an added depth of flavor. The magic unfolds when you blend the tai pla sauce with dry and fresh chili peppers, shrimp paste, turmeric, galangal, lemongrass, kaffir lime leaves, shallots, and garlic.