แกงปลา

Origin

Gaeng Plee is a regional specialty of coastal southern Thai fishing communities, especially in Phuket, Krabi, and Pangnga provinces. Developed out of the need to use daily fresh catches from the sea, this curry evolved as a way to preserve fish while enhancing its taste. It embodies a simple yet abundant way of life.

Characteristics and Flavor

Gaeng Plee has a golden-yellow color from coconut milk and spices, with a fragrant aroma from galangal, lemongrass, and kaffir lime leaves. The taste is a perfect blend of spiciness, sourness from lime, and sweetness from sugar, complemented by tender, non-fishy fish flesh.

Ingredients

Coconut milk, mackerel or snapper, dried chilies, galangal, lemongrass, kaffir lime leaves, lime, fish sauce, white sugar, parsley, green onions

Serving Method

Enjoy hot with steaming white rice or sticky rice, along with pickled vegetables and roasted chili paste to add extra heat and diverse flavors.

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