Phat Cha Pla (Spicy Fish Stir-Fry, “Jungle” Style)

Krachai is the star of the show. But don't tell the other ingredients.

Back in the era before industrial farming, Thais used krachai, aka fingerroot or lesser galangal (Boesenbergia rotunda), in dishes containing meat with a gamey or fishy smell, a common attribute in wild and home-raised animals. Other herbs were also used in these traditional dishes, but krachai stood out as the one common denominator. Most people eat fa…

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