[Oldsarge]

 

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[Oldsarge]

Moussaka! I haven't had this is years and it's so good!

 

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[Oldsarge]

 

[Oldsarge]

 

[Oldsarge]

 

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[wearyourcomfort]

Thai Fish Entrails Sour Curry (Kaeng tai pla)
Southern Thailand is the origin of this thick and aromatic fish curry. The dish's base is made of tai pla (fermented fish entrails) and a spicy curry paste made of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass.

Thai Curry is just one of the best (haven't tasted it yet) when you visit or explore Thailand. Traditionally a soupy dish made with coconut milk or water, meat, and curry paste. Thai curries have a more soup-like consistency than thicker Indian curries, and the cooks prefer to use fresh herbs and aromatic leaves instead of spice blends that are common in Indian curries. They say locals or even local tour guides like gowithguide.com/thailand there helps tourists recommend the best place to satisfy one's craving with this amazing dishes.

 

[Oldsarge]

View attachment 95481
Thai Fish Entrails Sour Curry (Kaeng tai pla)
Southern Thailand is the origin of this thick and aromatic fish curry. The dish's base is made of tai pla (fermented fish entrails) and a spicy curry paste made of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass.
View attachment 95482
Thai Curry is just one of the best (haven't tasted it yet) when you visit or explore Thailand. Traditionally a soupy dish made with coconut milk or water, meat, and curry paste. Thai curries have a more soup-like consistency than thicker Indian curries, and the cooks prefer to use fresh herbs and aromatic leaves instead of spice blends that are common in Indian curries. They say locals or even local tour guides there helps tourists recommend the best place to satisfy one's craving with this amazing dishes.

The Army decided I needed to spend three weeks in Thailand many years ago. Talk about a culinary adventure! I was very fond of Thai food before that but that trip sealed the deal. Sadly, I have yet to find a Thai restaurant here in the PNW that compares to those in SoCal.

 

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