This Southern Thai Fish Curry is SPICY and Addictive

#Thai Cuisine #Fish Curry #IanKittichai
Have you tried Gaeng Tai Pla (or Kaeng Tai Pla)? This fermented fish gut curry has been called the worst dish in the world by some, but Chef Ian completely disagrees! This dish starts with a deeply aromatic and spicy curry paste from scratch. Then Chef Ian will show you to how prepare fresh mackerel and the fish gut juice. It all comes together in spicy and tangy fish stew full of fresh vegetables. Don't forget to serve with lots of steamed jasmine rice. Let's get cooking.
Ingredient List:
o 1 piece Abalone (200 g)
o 60 g Fermented mackerel stomach (Fish gut)
o 70 g Mackerel meat, chopped
o 100 g Gaeng Tai Pla curry paste
o 30 g Long green bean, chopped
o 30 g Bamboo shoot, chopped
o 15 g Apple eggplant, quartered
o 15 g Berry eggplant
o 300 g Water
o 10 g Bamboo shoot
o 1 Pandan leaf
 Gaeng Tai Pla curry paste
o 5 pieces Thai garlic, peeled
o 10 pieces Dried chili, soaked, chopped
o 2 bulbs Shallot, sliced
o 1 tsp White peppercorn
o 1 Makrut, zest
o 1 piece Lemongrass, chopped
o 1 piece Galangal, chopped

Step-by-Step Cooking
1. Take the outer parts of lemongrass out and finely chop lemongrass along with galangal, Makrut peel, dried chili, Thai garlic, and shallots. Add white peppercorns and pound everything together into a smooth paste.
2. Tie a pandan leaf into a knot. Lightly crush some lemongrass and galangal, then boil them with fish gut to remove the fishy odor. Strain it and set it aside to cool down.
3. Clean the mackerel and fillet and use only the meat part.
4. Heat a pan over medium heat, then stir fry chili paste with water and bring it to a boil.
5. Add bamboo shoots, long beans, pea eggplants, mackerel meats, and apple eggplants. Pour in fish gut broth and bring to a boil.
6. Pressure cook abalone with some galangal, lemongrass, and kaffir lime leaves for 45 minutes. Then, set aside.
7. Remove the liver from the abalone, then chop it and add to the broth. Also cut the abalone in half and add it as well.