Recipes · Thai · Stews
Kaeng Tai Pla (Southern Fish Curry)
One serving has 218 kcal and 23 g protein, and at least a fifth of a woman's daily need of cobalamin (159%), manganese (46%), phosphorus (46%), pyridoxine (41%), vitamin C (30%) and copper (28%). Ready in 45 minutes.
- Preparation: 20 min
- Cooking: 25 min
- Makes: 1 serving (538 g)
- Difficulty: Hard
- Diets: Pescatarian, Dairy-free, Low carb
- Contains: fish, gluten, shellfish
Ingredients
- 130 g Catfish, raw
- 250 g Water
- 10 g Chili peppers, red, raw
- 12 g Shallots, raw
- 6 g Garlic, raw
- 8 g Oyster sauce
- 10 g Fish sauce
- 50 g Eggplant, raw
- 30 g Green beans, raw
- 30 g Bamboo shoots, canned
- 2 g Turmeric
Method
- Pound the chili, shallot, garlic and turmeric with the oyster sauce and half the fish sauce into a paste; this stands in for the pungent fermented fish-innards paste (tai pla) used in southern Thailand.
- Bring the water to a boil, stir in the paste, and simmer 5 minutes until fragrant.
- Add the eggplant, green beans and bamboo shoot and simmer 8-10 minutes until tender.
- Slide in the fish and remaining fish sauce and simmer 5-6 minutes until the fish is cooked through and flakes easily.
- Serve very hot; this curry is meant to be intensely pungent and spicy.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 218 kcal | 10% |
| Carbohydrates | 13.5 g | |
| Water | 490 mL | |
| Fiber | 3.9 g | 13% |
| Protein | 23 g | 48% |
| Tryptophan | 0.27 g | |
| Threonine | 0.99 g | |
| Isoleucine | 0.98 g | |
| Leucine | 1.7 g | |
| Lysine | 1.9 g | |
| Methionine | 0.61 g | |
| Cystine | 0.23 g | |
| Phenylalanine | 0.89 g | |
| Tyrosine | 0.71 g | |
| Valine | 1.1 g | |
| Histidine | 0.48 g | |
| Fat | 8.2 g | |
| Monounsaturated | 3.4 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0.07 g | |
| Eicosapentaenoic Acid (EPA) | 0.02 g | |
| Omega-6 | 1.2 g | |
| Saturated | 1.8 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 71.5 mg | |
| Calcium | 62.8 mg | 6% |
| Copper | 0.25 mg | 28% |
| Iron | 2.4 mg | 13% |
| Magnesium | 71.2 mg | 23% |
| Manganese | 0.83 mg | 46% |
| Phosphorus | 325 mg | 46% |
| Potassium | 765 mg | 16% |
| Selenium | 13.6 µg | 25% |
| Sodium | 1,150 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.11 mg | 10% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 3.9 mg | 28% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.53 mg | 41% |
| Folate (vitamin B9) | 48.1 µg | 12% |
| Cobalamin (vitamin B12) | 3.8 µg | 159% |
| Choline | 99 mg | 23% |
| Vitamin A | 16.5 µg | 2% |
| Vitamin C | 22.4 mg | 30% |
| Vitamin D (D2 + D3) | 11.7 IU | 2% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 19.3 µg | 21% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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