Kanom jeen namya pla (Southern Thai fish curry with rice noodles)

1. 1

   Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7-8 minutes. If the water doesn’t cover the fish, turn it halfway.

2. 2

   Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy.

3. 3

   Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth.

4. 4

   Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat.

5. 5

   Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally.

6. 6

   Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5-7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel.

7. 7

   To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.