Curry From Fish Guts – Geng Thai Pla

A bean recipe for every taste:

I N F O Perhaps one notes with relief that fish guts can be bought by the bottle in Chinese stores.

In any case, one should not be put off by such an unappetizing ingredient: it is used only to add flavor to curry and then discarded-and that flavor is more than acceptable. Originally hawked in the markets, this rustic, thick, relish-like curry was gradually incorporated into more formal meals, undergoing a kind of culinary upgrade. Among Thai people, this dish is very popular. With its intense and strong flavor, it is always served with vegetables.

P a g e To begin, cook the paste.

Boil clear soup and salt. Add giblets. let stand a few min, then strain. bubble clear soup repeatedly. Melt 3 tbsp paste in the clear soup. Season with palm sugar, fish sauce and tamarind water. Add lime leaves, bean pods, galangal and turmeric. Simmer until liquid thickens.

As side dishes:

– Raw vegetables such as Thai melanzane, “betel” cucumber, cabbage, leaves, white turmeric and coriander stems.

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