Thai
Gaeng Tai Pla
“A pungent curry known for its deep, earthy notes from the tai pla paste, combined with the freshness of makrut lime and a fiery kick.”
Hard1.5 hours
Where it comes from
Originating from the Malay-Muslim south, specifically in provinces like Pattani and Yala, this robust dish is a testament to the region's rich fishing culture and love for bold flavors.
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On the Palate
What goes into it
Proteins
Vegetables
Grains & Staples
Sauces & Condiments
How it's made
- 1
Boil the tai pla paste with water in a pot to form the curry base.
- 2
Add mackerel, eggplant, bamboo shoots, and yard-long beans to the pot.
- 3
Incorporate makrut lime leaves, turmeric, and galangal for depth of flavor.
- 4
Simmer until the vegetables are tender and the fish is cooked through.
- 5
Balance the saltiness with some salt and add bird's eye chili for heat.
