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Gaeng Tay Poe Buy ingredients for this recipe! This delicious recipe is unique because it uses the whole kaffir lime fruit, which is uncommon in Thai curry. It's one of our family favorites. Gaeng Tay Po has wonderful crossover appeal for people who might come from a European-American background. The citrusy flavor, combined with the gentle and sharp flavor of kaeng kua, and the emphasis on using healthy crispy greens, all create a very satisfying meal. This should be a best seller at most Thai restaurants, perhaps it just hasn't yet caught on. Try to use the real morning glory (see photo and comment below, called Pak Boong in Thai). Tay Po refers to the fish that was used in the past for this recipe, pangasius lamaudii (black-ear catfish), but the fish has such a strong smell that nowadays people use belly pork. Ingredients1 can (14 oz) Savoy coconut cream MethodHeat a wok over medium heat add about 3/4 coconut cream from the can. Let it cook until oil comes up to the surface (about 7-8 minutes). Add kaeng kua curry paste, and stir fry until fuly incorporated and fragrant about 5 minutes. Oil will start to show up on top of the liquid. Add pork, and stir fry until well blended into the curry paste. About 7 minutes. The pork will appear coated in a thick curry paste, as shown in photo. Gradually, pour in 3 cups of coconut milk, and season with palm sugar, fish sauce, tamarind juice and salt, then turn the heat up to high. Bring it to a strong boil then reduce heat a bit, and add the morning glory. Let cook about 5 minutes. Add Kaffir limes, kaffir lime leaves and the rest of the coconut cream. Stir until incorporated. Remove from heat. Serve with steamed Thai jasmine rice. Enjoy! Email This RecipeSend this recipe to yourself or a friend. CommentsMichael Torino
October 5th, 2010
7:20 AM This looks Aroi Mak. Can't wait till I try it.
Seth
October 5th, 2010
9:42 AM You use the word Pak Boong or Chinese Water Morning Glory in your recipe for Gaeng Tay Po. I believe the vegetable you are referring to is On Choy or Ong Choy in cantonese and mandarin. The english name for the vegetable is water spinach. The spinach part of this name is a misnomer since the vegetable is not in the spinach family but in the morning glory family. I believe this may help customers since they are most likely to find this vegetable in chinese supermarkets, though it is also sold in vietnamese markets as well.
Dennis Clark
November 2nd, 2010
9:50 AM I'm going to try this recipe with fish. Who cares about the smell???!!!!
Emm C
November 9th, 2010
3:02 PM Thank you for the very helpful link to a shot of the vegetable used -- what it supposed to look like is the critical detail missing from so many sources. Seth's comments are helpful too. I really appreciate the effort!
Anonymous
November 14th, 2010
1:10 PM this one is really very traditional and authentic recipe.
Chris
February 1st, 2011
8:30 AM Hi, I love your Thai recipes and am an ambitious woman to cook Thai food. Now, you mentioned above that one can make the Kaeng Kua curry paste but I cannot find the recipe for that. Would you be so kind and print the ingredients and methode? I would love to do it myself and try this delicious dish. Your recipes are great! Thanking you
JohnnyM
February 2nd, 2011
2:25 PM @ Seth. Thank you for making that clear for us.
Cynthia
April 10th, 2012
12:40 PM is there a way we can sub something else for coconut milk- it's too much in fat content and I would like something more healthy. thanks-
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The delicious result
Ingredients ready
Morning Glory
Add kaeng kua to boiling coconut milk
Mix well and fully incorporate
Add pork and cook down
Add more coconut milk
Add morning glory
Whole kaffir lime and leaves
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