By Chef Cares Foundation
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Origin and Flavour Profile
Gaeng tai pla is a southern Thai curry made from fermented fish innards simmered with a robust curry paste and an array of herbs that help balance its strong aroma. Tai pla was originally a method of preserving fish used by southern fishermen, and gaeng tai pla has since become one of the region’s most distinctive curries. It was officially recognised as part of Thailand’s National Intangible Cultural Heritage in 2014.
Gaeng tai pla is intensely salty and spicy. Some versions include a touch of sourness from som khwai (Garcinia fruits) or tamarind, and the addition of kaffir-lime leaves lends a fragrant lift. In certain recipes, coconut milk is added to mellow the heat. The curry is traditionally enjoyed with khanom chin (fermented rice noodles) or steamed rice, accompanied by a generous array of fresh vegetables.
Ingredients for tai pla curry paste
- 20 g dried bird’s eye chillies, soaked until softened
- 1 tbsp fresh bird’s eye chillies
- 30 g lemongrass, thinly sliced
- 50 g Thai garlic
- 30 g shallots, roughly chopped
- 2 ½ tsp galangal, sliced
- 1 tbsp fresh turmeric, peeled and roughly sliced
- 2 tsp kaffir lime zest, finely sliced
- 1 tbsp black peppercorns
- 1 tbsp shrimp paste
- ½ tsp salt
Ingredients for tai pla base
- 200 g fermented fish innards (tai pla)
- 100 g fermented fish paste (kapi pla)
- 2 stalks lemongrass, bruised and cut into sections
- 5 slices galangal
- 5 kaffir lime leaves, torn with the central vein removed
- 1 piece fresh turmeric, lightly bruised
- 30 g tamarind purée
- 500 ml water
Ingredients for the Gaeng Tai Pla
- 3 large grilled short mackerels
- 200 g pumpkin, cut into pieces
- 200 g young bamboo shoots, cut into pieces
- 200 g Thai sweet potato
- 7 Thai eggplants, quartered
- 150 g long beans, cut into sections
- 10 g dried Garcinia fruit
- 50 g cashew nuts
- 7 kaffir lime leaves, torn with the central vein removed
- 1 tsp palm sugar (optional, for seasoning)
- 1,200 ml water
Directions
- Prepare the fish innards stock by bringing water to a boil, then add galangal, lemongrass, kaffir lime leaves, turmeric, fish innards, fermented fish paste, and tamarind purée. Stir well, bring back to the boil, then reduce to a gentle simmer. Cook over a low heat for about 30 minutes. Strain through a sieve and set aside.
- Prepare the curry paste by pounding the curry paste ingredients in a mortar and pestle. Start with black peppercorns, dried bird’s eye chillies and salt, then add the remaining ingredients. Pound until smooth and well combined.
- Cook the curry by bringing water to the boil, add the prepared fish innards stock and tai pla curry paste, stirring to dissolve. Add dried garcinia (som kwai). Once boiling again, add pumpkin, sweet potato, and bamboo shoots. When partly cooked, add Thai eggplants and cashew nuts. Taste and season with a little palm sugar if desired.
- Add the grilled short mackerel, long beans, and finally the torn kaffir lime leaves. Boil until the vegetables are tender.
