Top 3 Southern Thai Seafood Dishes

This thick and aromatic fish curry originated in southern Thailand. The base of the dish is prepared with tai pla—fermented fish entrails—and a spicy curry paste consisting of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass. Other additions usually include dry fish, diced eggplant, bamboo shoots, string beans, or other vegetables. Because of its intensity and strong, pungent aromas, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry was only prepared with fish, and most varieties do not use coconut milk.Expand

Phuket-style crab curry is a traditional curry originating from Thailand as a specialty of Phuket. The curry is usually yellow, sometimes red, and it's made with a combination of red or yellow curry paste, large chunks of cooked crab meat, coconut milk, shrimp paste, fish sauce, and sugar. The ingredients are simmered over low heat until the curry develops a thick consistency. Once done, Phuket-style crab curry is traditionally served with vermicelli rice noodles.Expand

Pla thot khamin or deep-fried turmeric fish is a fish delicacy hailing from the south of Thailand. The dish is typically made with whole, cleaned fish, seasoned with salt, and then thoroughly rubbed with a chunky mixture of fresh turmeric and garlic before it is deep-fried in hot oil until golden brown. Thai people usually prepare the marinating turmeric-garlic paste by pounding the ingredients with a mortar and pestle. In Thailand, threadfin bream is mostly used for this dish due to its suitable small size and firm flesh, but any firm-fleshed fish can be used, such as tilapia or mackerel. Crispy, soft, and fragrant, the fish is usually finished off with crispy bits of garlic and turmeric on top and served with steamed jasmine rice on the side. Apart from southern Thailand, this fish specialty is also commonly served at southern Thai restaurants in Bangkok.Expand