Its name is derived from tai pla, a salty sauce made from fermented fish entrails,[1] which gives the curry a strong smell and flavor.

This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.

The dish was mentioned in Thai historical records since at least the reign of King Rama II of the Bangkok period, more than 200 years ago.

[6] Other vegetables used alternatively are Parkia speciosa, baby corn, pumpkin[7] and also potatoes if bamboo shoots are not available.

[9] The other ingredients are tai pla sauce, which contributes greatly to its characteristic smell and taste, as well as both dry and fresh chili peppers, shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime zest and leaves, shallots and garlic.