Gaeng Tai Pla

Dive into the bold flavors of Thai cuisine with Gaeng Tai Pla, a fragrant fish curry enriched with creamy coconut milk and fresh herbs. Perfect for a cozy weeknight dinner that transports you to the vibrant streets of Thailand.

• 200 g Tai Pla (fermented fish curry paste)
• 400 ml coconut milk
• 300 g fish (e.g., mackerel or catfish)
• 3 stalks Thai basil
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 2 pieces kaffir lime leaves
• 1 tbsp sugar

Method

1. 1

   In a pot, combine the Tai Pla and half of the coconut milk over medium heat. Stir well and cook for 5 minutes until fragrant.

2. 2

   Add the remaining coconut milk and bring to a gentle simmer.

3. 3

   Introduce the fish pieces into the pot, cooking them for about 10 minutes or until they are cooked through.

4. 4

   Stir in the fish sauce, sugar, lime juice, and torn kaffir lime leaves. Simmer for another 5 minutes to combine the flavors.

5. 5

   Taste and adjust seasoning if necessary, adding more fish sauce or lime juice according to your preference.

6. 6

   Remove from heat and let the dish rest for a few minutes.

7. 7

   Serve hot, garnished with fresh Thai basil. Enjoy with steamed rice.