Gaeng Tai Pla (Southern Fish Curry)

Name: Gaeng Tai Pla (Southern Fish Curry)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 15 Dried Red Chilies, large, deseeded and soaked; 10 Dried Bird's Eye Chilies, soaked; 2 stalks of Lemongrass, tender inner parts, sliced; 6 cloves of Garlic; 6 Thai Shallots, small; 20g Galangal, sliced; 15g Fresh Turmeric, peeled and sliced; 1 tsp Kaffir Lime Zest, pith removed; 1 tbsp Shrimp Paste (Kapi); 1 tsp Coarse Salt; 1/2 cups Tai Pla (fermented fish entrails sauce); 1 l Water; 300g Mackerel, grilled, flaked; 200g Bamboo Shoots, julienned and rinsed; 4 Thai Round Eggplants, quartered; 150g Yardlong beans, cut into 3–4 cm pieces; 6 Kaffir Lime Leaves, torn; 1 1/2 tbsp Fish Sauce, to taste — use sparingly (tai pla is salty); 1 tsp Palm Sugar, optional, to balance; 4 servings of Jasmine Rice, steamed

Gaeng Tai Pla is a bold, deeply savory Southern Thai fish curry that pairs the funky umami of fermented [tai pla](1665) with a bright, aromatic paste of chilies, galangal and lemongrass. Chunks of smoky grilled mackerel and crisp vegetables swim in a spicy, tangy broth that’s perfect spooned over steaming jasmine rice. It’s rustic, intensely flavored, and utterly satisfying.

Gaeng Tai Pla is a bold, deeply savory Southern Thai fish curry that pairs the funky umami of fermented [tai pla](1665) with a bri... Show more

Traditional Thai Recipe

Health Grade

S · Outstanding

Time

1 hr

Price

3,80 €

Calories

791 kcal

nutritious

one pot

high protein

low carb

Method

Soak the chilies

Split the large Dried Red Chilies, shake out the seeds, and soak them with the Dried Bird's Eye Chilies in warm water for 15 minutes until pliable. While they soften, trim the tender inner Lemongrass, peel the Garlic and Thai Shallots, slice the Galangal and Fresh Turmeric, and set out the Kaffir Lime Zest, Shrimp Paste, and Coarse Salt for the paste.

Prep the vegetables

Rinse the Bamboo Shoots well under running water and drain them, then cut them into fine julienne strips. Quarter the Thai Round Eggplant, cut the Yardlong Beans into 3 to 4 cm lengths, and tear the Kaffir Lime Leaves so they release their aroma quickly.

Pound the paste

Using a mortar and pestle, pound the soaked chilies, lemongrass, garlic, shallots, galangal, turmeric, kaffir lime zest, shrimp paste, and salt into a fragrant paste with just a little texture left. Scrape down the sides as needed, and keep pounding until the aromatics are fully broken down.

Grill the mackerel

Grill the Mackerel over medium-high heat until it is cooked through and lightly charred, about 4 minutes per side. Let it cool for a minute, then flake it into bite-size pieces with a fork.

Simmer the curry

In a pot, combine the Tai Pla with the Water and bring it to a gentle boil, stirring so the sauce dissolves into the broth. Add the curry paste and simmer for 5 minutes to cook out the raw aroma, then stir in the bamboo shoots, eggplant, yardlong beans, torn kaffir lime leaves, and flaked mackerel. Simmer for 8 minutes more, until the vegetables are tender but still bright, then taste and add Fish Sauce sparingly if needed and Palm Sugar if you want to soften the sharp, salty edges.