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Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)

Name: Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Thai,
Ingredients: 1; For Poaching The Fish; 100 g white fish filet (any kind with a mild flavour); 1 stalk lemongrass, bottom half only, smashed and cut into chunks; 5 rounds galangal; For The Curry Sauce; 12-15 dried chilies or to taste, soaked in hot water until softened; 1 stalk lemongrass, bottom half only, sliced; 5 rounds galangal; 3 tbsp (45 ml) chopped grachai (use galangal as substitution); 5 cloves garlic; 1/3 cup (75 ml) chopped shallots; 1-inch (2.5 cm) turmeric root, sliced, or 1 tsp (5 mL) turmeric powder; 1 tsp (5 ml) fermented shrimp paste; 1 1/2 cups (375 ml) Coconut Milk (thai kitch); 1-2 tbsp (15-30 ml) palm sugar, finely chopped, packed; 2-3 tbsp (30-45 ml) Fish Sauce (thai kitch); 1-2 tbsp (15-30 ml) tamarind concentrate (see note); 200 g dry, round rice vermicelli (small size), cooked until tender, at room temperature; Toppings (medium boiled eggs, fresh crunchy vegetables, pickled mustard greens or another sour pickled vegetables and/or fresh Thai basil)

Recipe courtesy of Chef Pailin at Hot Thai Kitchen.

10 min

PREP TIME

30 min

COOK TIME

600

CALORIES

19

INGREDIENTS

4

Servings

Ingredients
Preparation
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INGREDIENTS

For Poaching The Fish
100 g white fish filet (any kind with a mild flavour)
1 stalk lemongrass, bottom half only, smashed and cut into chunks
5 rounds galangal
For The Curry Sauce
12-15 dried chilies or to taste, soaked in hot water until softened
1 stalk lemongrass, bottom half only, sliced
5 rounds galangal
3 tbsp (45 ml) chopped grachai (use galangal as substitution)
5 cloves garlic
1/3 cup (75 ml) chopped shallots
1-inch (2.5 cm) turmeric root, sliced, or 1 tsp (5 mL) turmeric powder
1 tsp (5 ml) fermented shrimp paste
1 1/2 cups (375 ml) Coconut Milk
1-2 tbsp (15-30 ml) palm sugar, finely chopped, packed
2-3 tbsp (30-45 ml) Fish Sauce
1-2 tbsp (15-30 ml) tamarind concentrate (see note)
200 g dry, round rice vermicelli (small size), cooked until tender, at room temperature
Toppings (medium boiled eggs, fresh crunchy vegetables, pickled mustard greens or another sour pickled vegetables and/or fresh Thai basil)

What you'll need

Preparation

1 Poach the fish in about 1-inch (2.5 cm) of water in a medium pot along with the lemongrass and galangal. Simmer until fully cooked (you may need to flip the fish halfway through if the water doesn’t cover the fish).
2 Remove the fish from the liquid, place into a mortar (or a mixing bowl with a fork) and pound until fluffy and fine. Reserve the poaching liquid and discard the flavouring ingredients.
3 Make the curry sauce by adding the soaked dried chilies, lemongrass, galangal, grachai, garlic, shallots, turmeric and shrimp paste to a blender; then add just enough of the coconut milk to blend. Mix until smooth and pour into reserved poaching liquid.
4 Add the remaining coconut milk to the pot, along with 1 tbsp (15 mL) of the palm sugar and 2 tbsp (30 mL) of the fish sauce. Simmer the sauce on low heat for 20 minutes, stirring occasionally, adding more coconut milk or water if it’s too thick.
5 Add tamarind, then taste and adjust seasoning with more fish sauce and/or sugar as needed, making sure it is strongly seasoned as this will be topped over the noodles.
6 Divide the cooked noodles among the serving bowls. Pour the hot curry sauce over the noodles, served with your sides of choice.