Gaeng Tai Pla

Ingredients

• •2 tablespoons red curry paste
• •1 can (13.5 oz) coconut milk
• •2 tablespoons gluten-free fish sauce
• •1 tablespoon shrimp paste
• •1 pound shrimp, peeled and deveined
• •8 ounces squid, sliced into rings
• •2 cups Thai eggplant, quartered
• •1 cup snake beans, cut into 2-inch pieces
• •3 stalks fresh lemongrass, bruised
• •4 leaves kaffir lime leaves, torn
• •2 tablespoons palm sugar
• •1 cup chicken or seafood stock (gluten-free)

Directions

1. 1Heat oil in a large pot over medium-high heat and fry the curry paste for 2 minutes until fragrant.
2. 2Add shrimp paste and stir well to combine, cooking for another 30 seconds.
3. 3Pour in coconut milk and stock, stirring to combine, and bring to a simmer.
4. 4Add fish sauce, palm sugar, lemongrass, and kaffir lime leaves, then stir well.
5. 5Add shrimp and squid, cooking for 3-4 minutes until they begin to turn opaque.
6. 6Add Thai eggplant and snake beans, simmering for 4-5 minutes until vegetables are tender-crisp.
7. 7Taste and adjust seasoning with fish sauce or palm sugar as needed, then serve hot with jasmine rice.

💡 Tai pla is intensely salty and fermented. Dilute and simmer the curry base before making final seasoning decisions, because the fish sauce compounds that salinity.

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