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Tod Mun Pla

Name: Tod Mun Pla
Total time: 25 min
Yield: Serves 3
Cuisine: Thailand
Ingredients: 300g White Fish Paste; 2 tbsp Red Curry Paste; 50g Green beans; 3 leaves Makrut Lime Leaves (shredded); 1 Egg; 1 tsp Fish sauce; To taste Oil for frying; 1/2 Cucumber (for sauce); 2 tbsp Sugar (for sauce); 2 tbsp Vinegar (for sauce); 1 tbsp Peanuts (for sauce)

Side Dish

⏱ 25 min

👥 Serves 3

Difficulty ⭐⭐

Fish paste mixed with red curry paste and green beans, then fried — a popular Thai snack.

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📖 The Story Behind This Dish

Tod mun pla is a staple fried dish of Thai street stalls and eateries: white fish paste is kneaded with red curry paste, mixed with chopped green beans and makrut lime leaves, and fried until golden. It has a bouncy, springy texture and is classically dipped in a sweet-sour sauce with cucumber and peanuts.

🌆 Where it's eaten: At Bangkok stalls they're fried to order on the spot, and biting into them piping hot is the best part.

🥕 Ingredients (serves 3)

White Fish Paste 300g
Red Curry Paste 2 tbsp
Green beans 50g
Makrut Lime Leaves (shredded) 3 leaves
Egg 1
Fish sauce 1 tsp
Oil for frying To taste
Cucumber (for sauce) 1/2
Sugar (for sauce) 2 tbsp
Vinegar (for sauce) 2 tbsp
Peanuts (for sauce) 1 tbsp

👩‍🍳 Instructions

Add the red curry paste, egg, and fish sauce to the fish paste and knead well.
Mix in the chopped green beans and makrut lime leaves.
Roll into bite-sized balls and flatten.
Fry in 170°C oil until golden.
Serve with a sweet-sour sauce of cucumber, sugar, vinegar, and peanuts.

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