Photograph of the finished Khanom jeen nam ya

Thailand · Bún chan nước cà ri cá Thái

Khanom jeen nam ya

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.1 lb
  • Photograph of Snakehead fish Snakehead fish 14.1 oz
  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Krachai fingerroot Krachai fingerroot 2.8 oz
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Lemongrass Lemongrass 2.1 oz
  • Photograph of Galangal Galangal 1.1 oz
  • Photograph of Dried shallots Dried shallots 2.8 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.7 oz
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Bean sprouts Bean sprouts 4.2 oz
  • Photograph of Long beans Long beans 4.2 oz
  • Photograph of Banana blossom Banana blossom 4.2 oz

Method

  1. 1 Boil the snakehead fish with a little lemongrass for 15 minutes, remove the flesh and discard all the bones.
  2. 2 Boil the galangal and ginger for 10 minutes until soft, then pound them together with the soaked dried chili peppers, lemongrass, dried onions, garlic, and shrimp paste to make a smooth curry.
  3. 3 Put the fish meat into a mortar and pound it together with the curry to thicken the broth and give it a rich fish flavor.
  4. 4 Simmer the coconut milk with the fish curry over medium heat for 20 minutes, stirring constantly until the sauce thickens and the aroma of galangal develops.
  5. 5 Add fish sauce, then add crushed Thai lime leaves and cook for another 5 minutes.
  6. 6 Blanch the fresh rice noodles, arrange them in a bowl, pour in the fish curry sauce, and serve with bean sprouts, chopped long beans, and shredded banana blossoms.

With an appliance

  • Oven 1 hr 50 min

    Replace step 4: Add coconut milk, curry powder, and minced fish to a heatproof saucepan, partially cover, and cook on the middle rack of a 160-degree oven for 25 minutes, stirring once at minute 15. Gentle heat prevents the coconut milk from sticking to the bottom.

Start cooking