Khanom chin nam ya

Method

1. 1 Boil the fish until cooked, then remove the flesh, carefully pick out the bones, and keep the broth.
2. 2 The fish meat is pounded together with krachai (a type of herb) until it forms a smooth paste; this is what gives nam ya its unique flavor.
3. 3 Sauté the red curry sauce with thick coconut milk until the oil is separated.
4. 4 Add the minced fish mixture and stir well. Pour in the fish broth and the remaining coconut milk, then simmer for 20 minutes.
5. 5 Season with fish sauce and pour over the rice noodles, served with bean sprouts and chopped long beans.

With an appliance

• Oven 50 min

  Replace step 4: Add the minced fish, fish broth, and coconut milk to a heat-resistant pot, partially cover, and cook on the middle rack of the oven at 160 degrees for 22 minutes, stirring once at minute 12. Keep step 5 unchanged.