Kaeng tai pla

Kaeng tai pla

Kaeng tai pla in Bangkok
Alternative names	Gaeng tai pla
Type	Curry
Place of origin	Thailand
Region or state	Southern Thailand
Serving temperature	Hot
Main ingredients	Fish, vegetables, fermented fish viscera sauce

Kaeng tai pla (Thai: แกงไตปลา, pronounced [kɛ̄ːŋ tāj plāː]) is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails which gives the curry a strong smell and flavor.

This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.

Kaeng tai pla is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and connoisseurs. It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water.

The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies. Other vegetables used alternatively are Parkia speciosa, baby corn, pumpkin and also potatoes if bamboo shoots are not available.

The other ingredients are tai pla sauce, which contributes greatly to its characteristic smell and taste, as well as shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime leaves, red chili paste, black pepper, onions and garlic.

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