77min 4 ppl
Kanom Jeen Nam Ya (Fish Curry Noodles)
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 8 steps
Medium: 31–60 min or 7–12 steps
450 kcalper person
Protein 24g
Carbs 63g
Fats 11g
About this dish
Fermented rice noodles ladled with a pounded fish curry sauce of galangal, lemongrass and makrut lime, simmered with coconut milk.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Galangalpeeled and sliced20 g
- Lemongrass stalksbruised and sliced2 stalks
- Makrut lime leaves4 leaves
- Thai shallots4
- Garlic cloves3 clove
Fish & Seafood
- White fish fillets400 g
Tins & Jars
- Coconut Milk400 ml
Dried Goods
- Rice stick noodles300 g
Spices & Seasonings
- Dried Red Chillies6
Oils & Condiments
- Shrimp paste1 tsp
- Fish sauce1 tbsp
Utensils
- Mortar and pestle
- Saucepan
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Soak the dried red chillies in warm water for 10 minutes until softened, then drain.
Approx. 10 minutes
2
Cook the rice stick noodles in a pan of boiling water for 4 minutes until tender, then drain and divide between bowls.
Approx. 4 minutes
3
Pound the softened chillies, galangal, lemongrass, makrut lime leaves, shallots, garlic and shrimp paste into a smooth paste using a mortar and pestle.
Approx. 10 minutes
4
Bring a saucepan of water to a gentle simmer, add the fish fillets, and poach for 8 minutes until a meat thermometer reads at least 63°C.
Approx. 8 minutes
5
Drain the fish, reserving 300ml of the poaching liquid, then flake into large pieces, discarding any bones.
Approx. 5 minutes
6
Heat the coconut milk in a large saucepan over medium heat, stir in the pounded paste, and cook for 4 minutes until fragrant and the oil starts to separate.
Approx. 4 minutes
7
Add the flaked fish, fish sauce and the reserved poaching liquid, and simmer for 6 minutes until the sauce has thickened slightly.
Approx. 6 minutes
8
Ladle the sauce over the noodles and serve immediately.
Approx. 2 minutes
