kaeng tai pla

curry of southern Thai cuisine, made with tai pla, a salty sauce made from fermented fish entrails which gives the curry a strong smell and flavor; usually served with fresh vegetables in a separate plate and eaten along with steamed rice
Class type of: Thai curry Q251162

Facts

4 properties
Subclass of
Thai curry[3]
Country of origin
Thailand[4]
Made from material
tai pla[2]
Named after
tai pla[1]
🏷️ Also known as
en kaeng tai pla ja ゲーン・タイ・プラー ja タイプラー th แกงไตปลา th ไตปลา th น้ำพริกไตปลา th พุงปลา th แสร้งว่า zh 魚雜咖喱 zh 魚雜羹
🔖 Identifiers · 3
Image (Wikimedia Commons)
Kaeng tai pla34.JPG ↗
Freebase ID
/m/0nhj0jn
TasteAtlas ID
kaeng-tai-pla

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🔗 Connections
Country of origin 1
Subclass of 1
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). kaeng tai pla. Retrieved November 11, 2026, from https://4ort.xyz/entity/kaeng-tai-pla
MLA “kaeng tai pla.” 4ort.xyz Knowledge Graph, 4ort.xyz, 11 Nov. 2026, https://4ort.xyz/entity/kaeng-tai-pla.
BibTeX @misc{4ortxyz_kaeng-tai-pla_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{kaeng tai pla}}, year = {2026}, url = {https://4ort.xyz/entity/kaeng-tai-pla}, note = {Accessed: 2026-11-11}}
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