Foryoueats: Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)

Name: Foryoueats: Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)
Total time: 60 min
Ingredients: For the Curry:; 3 cups (710ml) full-fat coconut milk, such as Aroy-D, divided (see note); 7 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core sliced into 1/4-inch-thick rounds (70g sliced lemongrass); 3 ounces (about 12 pieces; 85g) grachai, cut into 1/4-inch-thick rounds (see note); 6 small shallots (120g); 5 medium garlic cloves (25g); One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note); 1 tablespoon (7g) makrut lime zest from 3 makrut limes (optional, see note); 15 dried Thai chiles (7g), stemmed*; 10 dried spur chiles (15g), stemmed and seeded (see note); 2 tablespoons (40g) Thai shrimp paste; 2 teaspoons (8g) Diamond Crystal kosher salt; Eight 4-ounce (115g) bone-in mackerel steaks (see note); 1/4 cup plus 2 tablespoons (90ml) fish sauce; For Serving:; 10 1/2 ounces (300g) dried thin rice noodles (vermicelli); Assorted raw vegetables, such as green cabbage, cucumbers, mung bean sprouts, long beans, and banana blossom, thinly sliced (mung bean sprouts left whole); Soft-boiled eggs , for serving (optional); Fresh sweet basil leaves (a.k.a. Thai basil), for serving (optional)

foryoueats.com

This Thai Fish Curry with Rice Noodles, also known as Kanom Jeen Nam Ya, is a flavorful and aromatic dish. Made with full-fat coconut milk, lemongrass, galangal, and mackerel steaks, it is a...

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Ingredients

For the Curry:
3 cups (710ml) full-fat coconut milk, such as Aroy-D, divided (see note)
7 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core sliced into 1/4-inch-thick rounds (70g sliced lemongrass)
3 ounces (about 12 pieces; 85g) grachai, cut into 1/4-inch-thick rounds (see note)
6 small shallots (120g)
5 medium garlic cloves (25g)
One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note)
1 tablespoon (7g) makrut lime zest from 3 makrut limes (optional, see note)
15 dried Thai chiles (7g), stemmed*
10 dried spur chiles (15g), stemmed and seeded (see note)
2 tablespoons (40g) Thai shrimp paste
2 teaspoons (8g) Diamond Crystal kosher salt
Eight 4-ounce (115g) bone-in mackerel steaks (see note)
1/4 cup plus 2 tablespoons (90ml) fish sauce
For Serving:
10 1/2 ounces (300g) dried thin rice noodles (vermicelli)
Assorted raw vegetables, such as green cabbage, cucumbers, mung bean sprouts, long beans, and banana blossom, thinly sliced (mung bean sprouts left whole)
Soft-boiled eggs , for serving (optional)
Fresh sweet basil leaves (a.k.a. Thai basil), for serving (optional)