Coconut Curry with Fish and Noodles (Khanom Jeen Naam Yaa Plaa)

Name: Coconut Curry with Fish and Noodles (Khanom Jeen Naam Yaa Plaa)
Ingredients: 3 lb. white-fleshed sea fish (such as threadfin, bream, fluke, or sea bass), scaled and gutted; 1 tsp. Thai thin soy sauce; 1 ⁄ 2 tsp. fine sea salt; 15-18 dried Thai chiles (¼ oz.), stemmed; 2 tsp. whole black peppercorns; 6 garlic cloves, peeled and sliced (¼ cup); 3 lemongrass stalks, green tops trimmed, tough outer layers discarded, thinly sliced (½ cup); 1 tbsp. sliced fresh turmeric; 1 tbsp. Thai shrimp paste; 2 cups fresh or thawed frozen shredded coconut; 12 kaffir lime leaves; 1 tsp. sugar (optional); 1 ⁄ 2 tsp. Thai chicken bouillon powder (optional); Fish sauce (optional); 4 cups cooked khanom jeen or bún noodles; Pineapple slices, Thai eggplants, hard-boiled eggs, thinly sliced long beans, or Thai basil, for garnish

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This thin, coconut curry combines a beautiful mix of white fish, Thai chiles, lemongrass, and Khanom jeen noodles.

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Ingredients

3 lb. white-fleshed sea fish (such as threadfin, bream, fluke, or sea bass), scaled and gutted
1 tsp. Thai thin soy sauce
1⁄2 tsp. fine sea salt
15-18 dried Thai chiles (¼ oz.), stemmed
2 tsp. whole black peppercorns
6 garlic cloves, peeled and sliced (¼ cup)
3 lemongrass stalks, green tops trimmed, tough outer layers discarded, thinly sliced (½ cup)
1 tbsp. sliced fresh turmeric
1 tbsp. Thai shrimp paste
2 cups fresh or thawed frozen shredded coconut
12 kaffir lime leaves
1 tsp. sugar (optional)
1⁄2 tsp. Thai chicken bouillon powder (optional)
Fish sauce (optional)
4 cups cooked khanom jeen or bún noodles
Pineapple slices, Thai eggplants, hard-boiled eggs, thinly sliced long beans, or Thai basil, for garnish