Thai Street Food

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Gaeng Tai Pla (Southern Style Curry with Fish and Vegetables)

Zone South

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Gaeng Tai Pla (Southern Style Curry with Fish and Vegetables)


Geang Tai Pla is a chili curry of southern Thai cuisine. Its name is derived from Tai Pla, a salty sauce made from fermented fish entrails which gives the curry a strong smell and flavor. The Tai Pla is used to make this soup using a heavy dose of local spices and large chunks of dried fish meat.



The dish contains vitamin A, protein and dietary fiber. Having the dish prevents constipation and relives flatulence.


Tai Pla ingredients:  1 cup fermented fish entrails,  3 crushed lemon grass,  4-5 karri lime leaves,  10 sliced galangal and  2 tbsp. black pepper. Boil everything into melt and filter out the waste, then set aside.


Chili paste ingredients: 15 grams garlic cloves, 5 grams shallots,  1 tbsp. black pepper,  15 dried chilies,  15 grams bird eye chilies and 2 inch long galangal. Put all of ingredients in a mortar and keep pounding until everything is well-blended.



  • 1 cup tai pla, boiled fermented fish entrails
  • 1 cup chunks of dried fish meat
  • 1 cup bamboo shoots, cut into small-size pieces
  • 80 grams eggplants
  • ½ pea eggplants
  • ½ cup long beans, cut into one-inch pieces
  • 80 grams pumpkin, cut into one-inch pieces
  • 3 cups water
  • 5 karri lime leaves, shredded

Zone Northern


    Background Kab Moo is a common supplement to almost every Northern Thai dish. In northern culinary tradition, kab moo can be part of every meal and also a tasty snack. Nam-Prik-Kab-moo is unique for its thick, creamy and tasty form mixing with kab-moo and green chili ( Prik-noom ).   Nutrition facts Green chili or called Prik-noomcontains a substance called capsaicin which reduces amount of insulin, blood cholesterol and triglyceride levels. Spicing your meals with chili protects the fats in your blood.   Ingredients 50 grams of Kab-Moo ( fried pork skin ) 200 gramsroastedgreen chili 15grams garlic, peeled ½  teaspoon of salt      


Zone South

Nam Prik Goong Siab (Smoked shrimp chili dip)

Background Goong Siab are shrimps which have been smoke-dried and they are plentiful in the south.  Nam Prik Goong Seab is created by southern people and it made with chili, garlic, shrimp paste, fish sauce, lime juice, palm sugar and smoked shrimp. It is usually served with a variety of fresh or steamed vegetables.   Nutrition facts Shrimps are rich in protein and calcium and fresh and steamed vegetables, a side dish, are enriched with vitamin, dietary fiber and beta-carotene.   Ingredients 1 cup smoked shrimps, roasted 30 grams shallots 20 grams garlic cloves 1 tbsp. shrimp paste, grilled 2 tbsp. palm sugar 3 lime juice 1 fish sauce 10 grams Bird eye’s chilies  


Zone South

Mamaung-Bao-Chae-Im (Sour mango in syrup)

    Background Mamaungbao is local mango of southern part of Thailand which has same size as chicken egg. Moreover, raw mango has sour taste, crispy meat and natural smell so it is often mixed in many recipe; pounded mango as namprik or pickled mango.   Nutrition facts The high levels of fiber, pectin and vitamin C help to lower cholesterol levels, boost immune system, prevent from cold and strengthen our hair, teeth, gum and bones Sour mango absorbs syrup so it becomes sour by itself and sweet by sugar. However, eating in high amount can gain more weight.   Ingredients 50 mamuangbua (Sourmangoes ) 1 cup lime water (nam poon sai ) ½ cup salt 1 kg sugar 3 cups water