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Fish Stomach Curry (Gaeng Tai Plah)
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Gaeng Tai Plah is one of the most popular dishes of the South. It has a strong, savory taste. Eat it with hot jasmine rice, together with fresh vegetables. This curry is full of vitamins, protein, calcium and phosphorous. Fish: | |
1 cup | tai plah |
2 | fishes, (plah nam dtok my) |
1 cup Thai eggplant มะเขือเปราะ | |
1 cup | long beans |
1 cup | pickled bamboo shoots |
4 leaves | kaffir lime leaf |
1 teaspoon | sugar |
2 cups | water |
Curry paste: | |
20 small | dried red chilies, (prik kee noo haeng) |
1 teaspoon | white peppercorn |
2 tablespoon | garlic |
4 | lemongrass, sliced |
1 teaspoon | cumin seeds |
2 tablespoons | shallot |
2 tablespoons | galangal, thinly sliced |
1/2 teaspoon | kaffir lime rind |
1 teaspoon | salt |
1. Make the curry paste.
2. Boil the tai plah, strain and reserve water.
3. Clean, salt and grill the fish.
4. Cut eggplant into pieces. Set aside in a bowl of water.
5. Cut long beans and bamboo shoots into pieces. Tear kaffir lime leaf into pieces.
6. Add tai plah water to a pot. Add curry paste and bring to a boil. Add vegetables and kaffir lime leaf.
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