Thai cuisine · Soups & Stews

Gaeng Tai Pla

Very spicy southern curry of fermented fish innards, turmeric and chili with fish, bamboo and eggplant.

Ingredients · for 4 servings

• 500 g firm white fish fillet
• 3 tbsp red curry paste
• 2 tsp turmeric
• 6 dried chili peppers
• 3 tbsp fermented fish seasoning (tai pla, or fish sauce)
• 800 ml water
• 200 g bamboo shoots
• 200 g Thai eggplants (or 1 eggplant)
• 150 g green beans
• 3 stalks lemongrass
• 5 kaffir lime leaves
• 2 tbsp oil

Instructions

1. Soak the dried chilies in warm water for 10 min., then pound with the curry paste, turmeric and the chopped bottom part of the lemongrass into a smooth paste.
2. Bring the fish seasoning to a boil with 200 ml of the water, let simmer for 5 min. and pour through a fine sieve – only the clear, salty liquid goes into the curry.
3. Fry the paste in the oil for 2–3 min. until it smells intensely fragrant, then add the remaining water and the sieved fish seasoning.
4. Add the torn lime leaves and bamboo shoots and simmer uncovered for 10 min. until the broth is deep orange and richly flavored.
5. Quarter the eggplants, cut the beans into pieces, add both and cook for 8 min. until tender but still tender-crisp.
6. Cut the fish into large cubes, let simmer gently in the sauce for 4–5 min. and serve immediately – Gaeng Tai Pla is deliberately very spicy and salty.