Grab Thai Kaeng Tai Pla (Southern Thai Fermented Fish Curry Paste),To enable seafood to remain edible for longer southern Thai people originated a method of preserving fish using a process of fermentation The preserved fish was then used in a variety of ways, including within Kaeng Tai Pla (Southern Thai Fermented Fish Curry Paste), Southern Thai red curry pastes are influenced by Indian cuisine due to historical sea trading routes, and can be distinguished from red curry pastes from other parts of Thailand due the the inclusion of yellow-coloured turmeric. The inclusion of turmeric in southern curry pastes helped to disguise the strong scent of seafood,the main component of southern Thai cuisine.
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