Kaeng tai pla
Southern Thai curry, made with a salty sauce made from fermented fish entrails / From Wikipedia, the free encyclopedia
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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,[1] which gives the curry a strong smell and flavor.
Quick Facts Alternative names, Type ...
Alternative names | kaeng phung pla |
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Type | Curry |
Course | Lunch, dinner |
Place of origin | Thailand |
Region or state | Southern Thailand |
Serving temperature | Hot |
Main ingredients | Fish, vegetables, fermented fish viscera sauce |
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This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.