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
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.