Gaeng Tai Pla
 Southern Style curried fish innards
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Ingredients
1 cup stock
pinch of sea salt
1 cup fish innards (tai pla)
1 tbs palm sugar
2 tbs fish sauce - nam pla
2 tbs tamarind water
3 kaffir lime leaves, torn
handful of sliced green beans (or long beans)
5 slices of galangal
a few slices of white turmeric- if available

Paste
3 tbs dried bird’s eye chillies, soaked and drained
2 tbs fresh bird’s eye chillies
2 tsp salt
4 tbs chopped lemongrass
1 tbs chopped galangal
2 tsp finely grated kaffir lime zest
2 tbs chopped red shallot
2 tbs chopped garlic
1 tbs chopped fresh red turmeric
15 white peppercorns
1 tsp shrimp paste gupi
½ cup boiled or grilled salted fish (Pla Khem)

Method
1. Make the paste by pounding ingredients together
with a mortar and pestle.
2. Bring stock and salt to a boil.
3. Add the innards.
4. Let stand for a few minutes and then strain.
5. Return stock to a boil.
6. Dissolve 3 tbs of the paste in the stock.
7. Season with palm sugar, fish sauce and tamarind water.
8. Add lime leave, green beans, galangal and turmeric.
9. Simmer briefly until thick.

Serve with raw vegetable such as apple eggplants, betel leaves, cabbage, cucumber, white turmeric, and sprigs of coriander.

Eat with lots of rice, it’s super hot!