Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
10 min
PREP TIME
30 min
COOK TIME
600
CALORIES
19
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 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)
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.
NUTRITION INFORMATION
(per Serving)
