Thai Kaeng Tai Pla

Kaeng Tai Pla is a fiery and aromatic curry from Southern Thailand, celebrated for its bold, pungent flavor profile. Its defining ingredient is 'tai pla,' a fermented fish entrails paste that gives the dish its distinctive umami depth and strong aroma, typically combined with fish, vegetables like bamboo shoots or long beans, and a rich blend of fresh herbs and spices.

🍽️ Nutrition at a glance

This dish is generally high in protein from the fish and fermented paste, with a moderate amount of fat from the cooking process. It provides key nutrients like omega-3 fatty acids (if oily fish are used), iron, and probiotics from the fermentation, with a typical serving containing roughly 300-450 calories depending on the recipe and portion size.

Nutrition breakdown

Calories	210 kcal
Protein	18 g
Carbs	12 g
Fat	10 g
Fiber	3 g
Sugar	5 g
Sodium	950 mg
Potassium	450 mg
Vitamin C	15 mg
Vitamin A	120 µg RAE
Iron	3.5 mg
Calcium	80 mg
Magnesium	40 mg
Phosphorus	200 mg
Zinc	2.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Kaeng Tai Pla is a hallmark of Southern Thai cuisine, showcasing the region's love for intense, complex flavors and its historical use of fermentation as a preservation technique. Nutritionally, the fermentation process not only creates deep umami but also enhances the bioavailability of certain nutrients and introduces beneficial probiotics.