Kanom jeen nam ya rice noodles with coconut fish curry recipe

Kanom Jeen Nam Ya Rice Noodles with Coconut Fish Curry recipe

This article was published by: Matthew

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Ingredients

300 g	dried rice noodles (rice vermicelli or rice sticks) or Spaghetti
	Supplements:
2 medium	eggs, hard-boiled, quartered
100 g	white cabbage or Chinese cabbage, sliced
70 g	pickled mustard green, shredded
50 g	bean sprouts, blanched
10	large red chiklies, dried, briefly roasted in a pan
	Curry:
500 g	fish
8	Thai shallots
2 clove(s)	garlic
5 large can(s)	galangal
2 stalk(s)	lemon grass
100 g	krachai
5 piece(s)	dried red chilies
1 tsp	gapi (Thai shrimp paste)
1 tsp	salt
250 ml	water
1 large can(s)	coconut milk (525 ml)
3 tbsp	fish sauce

Instructions

Wash the fish, clean it and remove the head. Put it in a small saucepan, add some water, cover the pot and cook for about 10 minutes.

Drain fish, save the broth. Let the fish cool, and remove skin and bones.

Do not shake the coconut milk can. Separate coconut milk into a thick part (about 1/4) and a thin part.

Put some water in a saucepan, add shallots, garlic, galangal, lemongrass, krachai, shrimp paste, chilies and salt, and simmer for about 10 minutes. Let it cool. Add the fish and purée the mixture with a blender until very smooth.

Put this mixture in a saucepan, add the thin coconut milk, and let it boil. Add fish stock and fish sauce. Simmer on low heat, stirring until the sauce has thickened a bit, about 10 minutes.

Add the thick coconut milk, stir briefly and remove from heat.

Pour noodles on plates, add some of the curry and serve with the supplements.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a