Kaeng Tai Pla (แกงไตปลา)

 

Kaeng Tai Pla (แกงไตปลา) is a traditional Thai curry that is popular in Southern Thailand. It is a flavorful and spicy curry made with fermented fish innards and various vegetables. Here's a step-by-step guide on how to cook Kaeng Tai Pla:

Ingredients:

For the curry paste:

• 10 dried red chili peppers, soaked in warm water until soft

• 4 cloves garlic

• 2 shallots, peeled

• 1 lemongrass stalk, white part only, sliced

• 1 thumb-sized piece of galangal, peeled and sliced

• 1 tablespoon shrimp paste (kapi)

• 1 tablespoon fermented fish innards (Tai Pla)

For the curry:

• 500 grams fish fillets, cut into chunks (such as sea bass or snapper)

• 2 tablespoons vegetable oil

• 3-4 tablespoons Kaeng Tai Pla curry paste (adjust according to desired spiciness)

• 2 cups coconut milk

• 1 cup water or fish stock

• 2 tablespoons fish sauce

• 1 tablespoon palm sugar or brown sugar

• Mixed vegetables (such as eggplant, pumpkin, and long beans), cut into bite-sized pieces

• Kaffir lime leaves for garnish

Instructions:

1. Prepare the curry paste by combining the soaked red chili peppers, garlic, shallots, lemongrass, galangal, shrimp paste, and fermented fish innards in a mortar and pestle or a food processor. Pound or blend the ingredients until a smooth paste is formed. Set the paste aside.

2. Heat the vegetable oil in a large pot or wok over medium heat.

3. Add the Kaeng Tai Pla curry paste to the hot oil and stir-fry for a few minutes until it becomes fragrant.

4. Pour in the coconut milk and water (or fish stock) into the pot. Stir well to combine the curry paste with the liquid.

5. Bring the mixture to a gentle boil and then reduce the heat to a simmer.

6. Add the fish chunks to the pot and let them cook for a few minutes until they are almost cooked through.

7. Stir in the fish sauce and palm sugar (or brown sugar) to season the curry. Adjust the seasoning according to your taste preferences.

8. Add the mixed vegetables to the pot and continue to simmer until the fish is fully cooked and the vegetables are tender.

9. Taste the curry and adjust the flavors if needed by adding more fish sauce or sugar.

10. Once the fish and vegetables are cooked, remove the pot from the heat.

11. Serve the Kaeng Tai Pla hot with steamed jasmine rice or as part of a larger Thai meal.

12. Garnish with fresh Kaffir lime leaves for added aroma and flavor.

Enjoy the rich and spicy flavors of Kaeng Tai Pla, a unique and authentic Thai curry!