Southern Thai Fermented Fish Curry

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A bold and pungent specialty from Thailand's southern provinces, this fermented fish curry combines pork belly, white fish, Thai eggplants, and bamboo shoots in a rich coconut broth. The signature ingredient, fermented fish innards, gives the dish its unmistakable salty-sour depth that pairs perfectly with steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 7 gSugar
• 28 gProtein
• 1150 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the curry base

• 3 tablespoons tai pla (fermented fish innards)
• 1/4 cup warm water
• 2 tablespoons Southern Thai red curry paste
• 1 teaspoon shrimp paste
• 2 cups full-fat coconut milk
• 1/2 cup water

For the proteins and vegetables

• 300 g pork belly, cut into bite-sized cubes
• 250 g firm white fish fillet (mackerel or snakehead), cut into chunks
• 2 cups Thai pea eggplants, stems trimmed
• 1 cup long beans, cut into 2-inch pieces
• 1 cup fresh bamboo shoots, boiled and sliced
• 3 krachai (fingerroot), sliced thin
• 5 fresh Thai chilies, smashed
• 4 kaffir lime leaves, torn
• 2 tablespoons tamarind paste
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 1/4 cup Thai basil leaves

Directions

1. In a small bowl, mash the tai pla with warm water and stir until it forms a smooth slurry; strain through a fine sieve and discard the solids.
2. Heat a heavy pot over medium heat and add the curry paste and shrimp paste. Stir-fry for 1-2 minutes until fragrant and the oil begins to separate.
3. Pour in the coconut milk and bring to a gentle boil, stirring to combine with the curry paste. Add the strained taipla liquid and water, then simmer for 5 minutes to develop the flavor base.
4. Add the pork belly cubes and simmer for 10 minutes until the pork is nearly tender. Stir in the bamboo shoots, krachai, long beans, and Thai eggplants, then cook for 5 more minutes.
5. Gently slide the fish chunks into the curry, taking care not to break them apart. Season with tamarind paste, palm sugar, and fish sauce, tasting and adjusting until the broth balances salty, sour, and spicy.
6. Add the torn kaffir lime leaves and smashed chilies during the last 2 minutes of cooking. The curry is ready when the fish flakes easily and the vegetables are tender but still hold their shape.
7. Remove from heat and stir in the Thai basil leaves just before serving. Ladle into bowls and serve immediately with steamed jasmine rice.

Cook’s Notes

• Tai pla is intensely salty and pungent; start with 2 tablespoons if you are new to this ingredient and adjust to taste.
• If you cannot find krachai (fingerroot), substitute with 1 tablespoon of grated young ginger for a milder aroma.
• For a less oily curry, skim excess coconut cream from the surface after the first boil.
• Always serve this curry piping hot with plenty of jasmine rice to balance the strong fermented flavor.
• The curry tastes even better the next day once the flavors have melded overnight in the refrigerator.

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