Search locations or food
OR
Sign up
Kaeng Tai Pla | Traditional Stew From Southern Thailand, Thailand | TasteAtlas
Kaeng Tai Pla | Traditional Stew From Southern Thailand, Thailand | TasteAtlas
Kaeng Tai Pla | Traditional Stew From Southern Thailand, Thailand | TasteAtlas
Kaeng Tai Pla | Traditional Stew From Southern Thailand, Thailand | TasteAtlas

Thai Fish Entrails Sour Curry (Kaeng tai pla)

(Thai Fish Entrails Sour Curry, แกงไตปลา, Gaeng tai pla)

This thick and aromatic fish curry originated in southern Thailand. The base of the dish is prepared with tai pla—fermented fish entrails—and a spicy curry paste consisting of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass.


Other additions usually include dry fish, diced eggplant, bamboo shoots, string beans, or other vegetables. Because of its intensity and strong, pungent aromas, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry was only prepared with fish, and most varieties do not use coconut milk.