Kaeng Tai Pla

is Southern Style currird fish innards


  1. Cotton fish 1 fish
  2. Fish viscera sauce 30 g.
  3. Kaffir lime leaves 3 leaves
  4. Chilli paste Ingredient
  5. Sliced turmeric 3 bulbs
  6. Slice galangal 16 g.
  7. Shallot 8 g.
  8. Garlic 4 g.
  9. Chopped lemon grass 24 g.
  10. Fresh hot chilli 30
  11. Pepper seed 5 g.
  12. Shrimp paste 7 g.

Make Kaeng Tai Pla

1. Chilli paste cooking
2. Pound all the mixture until ground
3. Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
4. Leave until warm then peel (edible amount is half of the original weight).
5. Cut shrimps in one-centimeter pieces for mixing with Nam Phrik.
6. Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash.
7. Put pieces of shrimps, seasoning with lime juice, palm sugar, fish sauce and ma-kheua phuang.
8. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.
9. Clean the fish, grill and take the meat
10. Heat 2 cups of water until boiling, mix viscera sauce until boiled, strain and heat
11. Mix chilli paste, fish meat, after boiling add shredded kaffir lime leaves, serve with fresh vegetables; parkia, cha-om, yard-long bean, wing bean, cucumber