Photograph of the finished Khanom chin nam ya

Thailand · Bún chan cà ri cá Khanom chin nam ya

Khanom chin nam ya

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.1 lb
  • Photograph of Basa catfish Basa catfish 1.3 lb
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Red curry sauce Red curry sauce 3.5 oz
  • Photograph of Krachai fingerroot Krachai fingerroot 2.8 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of Long beans Long beans 7.1 oz

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.

Start cooking