Khanom jeen nam ya / Southern Thai fish curry with noodles: Creamy Thai-style noodles
Plenty of coconut milk and freshly steamed fish make for a hearty bowl of fish curry noodles, perfect for a family dinner.
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Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Ladle
- Colander
- Slotted spoon
- Paper towel
- Serving bowl
- Mixing bowl
Ingredients
- 3 large fresh red chillies
- 10 dried red chillies, deseeded
- 3 stalks lemongrass (white part only)
- 1″ fresh galangal, peeled
- 1″ fresh turmeric, peeled
- 6 cloves garlic, peeled
- 6 small red onions or shallots, peeled
- ½ tbsp freshly ground black peppercorns
- 1 tbsp belacan, toasted
- 1 kg fresh mackerel, sardines, or selar kuning
- 300ml coconut milk
- 500ml water
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 pieces asam keping
- 10 pieces makrut lime leaves (daun limau purut), ribs trimmed and discarded
- Salt to taste
- 1 packet (450g) thin dried laksa noodles
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