Kanom Jeen Nam Ya (Rice Noodles With Thai Fish Curry)

Ingredients

• 2.2 lb fish
• 6 1/3 cups water
• 3 stalks lemongrass
• 5 kaffir lime leaves
• 4 large dried chilies
• 3 regular dried chilies
• 5 cloves garlic
• 3/4 cup shallots (sliced)
• 3 tbsp galangal (sliced)
• 2 tbsp finger roots (sliced)
• 4 1/4 cups coconut milk
• 1 cup green onions (roughly chopped)
• look chin (add to taste)
• 1 tbsp shrimp paste
• 2 tbsp salt
• 1 tbsp palm sugar
• 3 tbsp fish sauce

Instructions

1. 1

   Chop the finger root, galangal, lemongrass, and shallots.

2. 2

   Begin by heating water in a large sized wok or pot over medium heat. Once the water begins to boil, add the fish along with the herbs and spices (lemongrass, finger root, kaffir lime leaves, large & regular dried chilies, garlic, galangal, and shallots).

3. 3

   Place a lid over the mixture and allow the broth to simmer for a duration of 30 minutes, or until the fish reaches a tender consistency.

4. 4

   Remove the fish and transfer it to a separate plate to let it cool down. Using a sieve, remove all herbs and spices, and transfer to a mortar or a food processor. Remove the wok or pot from heat and set aside, don’t dispose the broth!

5. 5

   Pound or mix the herbs and spices into a fine paste. Add shrimp paste and pound/mix once more.

6. 6

   Fillet the fish, leaving only the flesh.

7. 7

   Move the fish flesh to either your mortar or a food processor, and proceed to pound or blend it into a rough paste.

8. 8

   Return the wok or pot with your broth to heat, and add the pounded fish curry paste once boiling. Pour in the coconut milk, then cover with a lid and cook for 5 minutes.

9. 9

   Add the sauces and seasonings by adding palm sugar, salt, and fish sauce. Next, add the fish balls and cook for approx 2 minutes, stirring regularly. Lastly, add the green onions and stir once more. Remove from heat and serve immediately.