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

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

A spicy, coconutty fish curry served with rice noodles.

By Worawan Kamann

From Celebration Kitchen

Shopping list

Ingredients

  • 2 lemongrass stalks, bottom half only, bruised and cut into chunks
  • 50g/1¾oz galangal root, peeled and sliced
  • 50g/1¾oz krachai or finger root, roughly chopped (optional)
  • 1 piece turmeric, peeled and sliced
  • 380g/13oz cod fillet (or any kind of white fish with a mild flavour),
  • 100–150g/3½–5½oz Thai red curry paste
  • 400ml tin coconut milk
  • 35g/1¼oz palm sugar
  • 1 tbsp fish sauce
  • 1 tsp fermented shrimp paste (optional)
  • 200g/7oz dry rice vermicelli

To serve

  • 2 handfuls bean sprouts
  • 1 sweetheart cabbage, thinly sliced
  • 1 cucumber, sliced
  • 1 packet pickled mustard greens, rinsed 2–3 times in cold water, drained and chopped
  • small bunch Thai basil
  • 1 2 hard boiled duck eggs, peeled and halved

Method

  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. 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. 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. 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. 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. 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. 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