DISH RESEARCH · Main dish
Gaeng Tai Pla
Also known as: Kaeng tai pla, แกงไตปลา
Southern Thai curry with fermented fish entrail paste, dried fish, bamboo shoots, Thai eggplant and an aromatic chilli paste.
About Gaeng Tai Pla
Gaeng Tai Pla is a strongly seasoned curry from southern Thailand built around tai pla, a fermented fish-entrail preparation. This profile follows ImportFood's version with dried fish, bamboo shoots, Thai eggplant and green beans.
Tai pla and dried fish give the curry concentrated marine savouriness. Dried chillies, lemongrass, black pepper, garlic, turmeric and makrut-lime zest make it hot and aromatic, while lime juice adds a final sour edge.
The curry has a dark, fluid broth holding firm vegetable pieces and large flakes of dried fish. Thai eggplant and bamboo shoots give a substantial bite, green beans stay distinct, and shredded makrut-lime leaves brighten the finish; jasmine rice remains a separate accompaniment.
Allergens in this recipe
Contains: Crustaceans, Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gaeng Tai Pla
ImportFood's southern Thai gaeng tai pla with dried fish and vegetables.
- Dried chilliesCurry-paste heat
- LemongrassCurry-paste aromatic
- Black pepperCurry-paste spice
- Makrut-lime zestCurry-paste citrus
- GarlicCurry-paste aromatic
- SaltSeasoning
- RiceCurry-paste thickener
- Shrimp pasteFermented curry-paste seasoning
- TurmericCurry-paste spice
- Dried fishFish protein
- Bamboo shootsCurry vegetable
- Thai eggplantCurry vegetable
- Fermented fish entrail pasteDefining fermented seasoning
- WaterCurry broth
- SugarSeasoning
- Lime juiceSouring
- Makrut-lime leavesCitrus-herb finish
- Green beansCurry vegetable
- Jasmine riceServing accompaniment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Dried chillies: . The chilli species is unspecified.
- Lemongrass:
- Black pepper:
- Makrut-lime zest:
- Garlic:
- Salt:
- Rice: . Uncooked rice is pounded into the paste.
- Shrimp paste: . Crustaceans are confirmed; species and complete product formula are unspecified.
- Turmeric: . Turmeric appears in the source method; its form and amount are unspecified.
- Dried fish: . Fish is confirmed; species and prior processing are unspecified.
- Bamboo shoots:
- Thai eggplant: . Thai eggplant is selected over the source's seasonal-greens alternative.
- Fermented fish entrail paste: . Fish is confirmed; fish species, organ mix and complete fermentation formula are unspecified.
- Water:
- Sugar:
- Lime juice:
- Makrut-lime leaves:
- Green beans: . Green beans appear in the method; variety and amount are unspecified.
- Jasmine rice (optional): . Separately prepared rice accompaniment.
Origins & food traditions
The selected source identifies gaeng tai pla as a southern Thai curry and supplies one complete written version. This profile preserves that regional identity without claiming that its dried fish or vegetable combination is the only classic branch.
Countries
- Thailand
- ThailandCatalogue link pending review
Cuisines & regions
- Southern Thai
- Southern Thai CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.