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Phuket (Thailand)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
520kcal
45gProtein
15gCarbs
32gFat
7gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🐟 Fish
Gaeng Tai Pla
How to order / say it
Say it
แกงไตปลา — [gang tai pla]
Order
I'd like some Gaeng Tai Pla, please.
Locally
ขอแกงไตปลาหนึ่งที่ครับ/ค่ะ
Say locally
Spicy Southern Thai curry with fish entrails.
Why try it?
Known for its fiery flavor and pungent ingredients, Gaeng Tai Pla is a quintessentially Southern dish showcasing Phuket's bold culinary identity.
How it tastes
This curry is incredibly spicy with an intense umami from fish entrails, featuring complex flavors from turmeric, lemongrass, and galangal.
Origin & History — first documented: 1920
Developed in Southern Thailand, this dish exemplifies the regional penchant for strong, spicy flavors. It's been a staple since the early 20th century, favored for its bold taste and local ingredients.
Recipe
Ingredients
- 🐟 100 g fish entrails
- 🐟 200 g fish fillet
- 🥕 50 g Thai eggplant
- 🧂 10 g turmeric
- 🌿 20 g lemongrass
- 🌿 15 g galangal
- 🥛 200 ml coconut milk
- 🧂 5 pieces bird's eye chili
Method
- 1 Prepare a curry paste with turmeric, lemongrass, galangal, and chili.
- 2 Sauté the paste in a pot, adding the fish entrails and fillet.
- 3 Pour in coconut milk, bring to a simmer while stirring.
- 4 Add Thai eggplant, cook until tender and serve hot.
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