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Gaeng Tai Pla
Embark on a culinary adventure with Gaeng Tai Pla, a spicy and robust Thai fish curry brimming with exotic flavors. This dish, known for its harmony of heat, sweetness, and umami, is prepared with fermented fish innards, creating a distinctive and bold flavor profile. Complemented by a symphony of vegetables and aromatic herbs, each bite of this dish is a revelation of Thai culinary tradition.
Servings: 4
Ingredients
- Salt
- 1/2 teaspoon, or to taste
- Lemongrass
- 2 stalks, crushed
- Galangal
- 1 inch piece, sliced
- Red chili peppers
- 2-3, or to taste
- Kaffir lime leaves
- 5-6 leaves
- Thai basil leaves
- 1/2 cup
- Long beans
- 1 cup, cut into 1 inch pieces
- Eggplants
- 2 small, quartered
- Fish fillets
- 500g
- Water
- 4 cups
- Palm sugar
- 2 tablespoons
- Fish sauce
- 2 tablespoons
- Coconut oil
- 2 tablespoons
- Gaeng tai pla paste
- 3 tablespoons
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the Gaeng Tai Pla paste, stirring constantly for 2 minutes until it becomes fragrant.
- Pour in the fish sauce, palm sugar, and water, stirring until the sugar has completely dissolved.
- Introduce the fish fillets, eggplants, long beans, Thai basil leaves, kaffir lime leaves, red chili peppers, galangal, and lemongrass into the pot. Season with salt, and ensure everything is well combined.
- Allow the mixture to simmer for 30 minutes, or until the fish is thoroughly cooked and the vegetables are tender to your liking.
- Serve your Gaeng Tai Pla piping hot alongside a bowl of steamed jasmine rice for a traditional Thai dining experience.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 35 minutes • Calories: 350 • Fat: 15g • Carbs: 20g • Protein: 28g • Sodium: 1300mg • Sugar: 10g
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