Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)

Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
10 min
30 min


  • For Poaching The Fish
  • 100 gram 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 tablespoon (45 milliliter) chopped grachai (use galangal as substitution)
  • 5 cloves garlic
  • 1/3 cup (75 milliliter) chopped shallots
  • 1-inch (2.5 cm) turmeric root, sliced, or 1 tsp (5 mL) turmeric powder
  • 1 teaspoon (5 milliliter) fermented shrimp paste
  • 1 1/2 cups (375 milliliter) Coconut Milk
  • 1-2 tablespoon (15-30 milliliter) palm sugar, finely chopped, packed
  • 2-3 tablespoon (30-45 milliliter) Fish Sauce
  • 1-2 tablespoon (15-30 milliliter) tamarind concentrate (see note)
  • 200 grams 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)


  • 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.


(per Serving)