Khanom jeen nam ya

What to get ready

• Fresh rice noodles 480 g
• Snakehead fish 400 g
• Coconut milk 480 ml
• Krachai fingerroot 80 g
• Dried chillies 16
• Lemongrass 60 g
• Galangal 32 g
• Dried shallots 80 g
• Garlic 40 g
• Shrimp paste (mam ruoc) 20 g
• Fish sauce 48 ml
• Thai lime leaves 12 leaves
• Bean sprouts 120 g
• Long beans 120 g
• Banana blossom 120 g

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.