Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya) | Thai Kitchen

Ingredients

• <b>For Poaching The Fish</b>
• 100 g white fish filet (any kind with a mild flavour)
• 1 stalk lemongrass, bottom half only, smashed and cut into chunks
• 5 rounds galangal
• <b>For The Curry Sauce</b>
• 12-15 dried chilies or to taste, soaked in hot water until softened
• 1 stalk lemongrass, bottom half only, sliced
• 3 tbsp (45 ml) chopped grachai (use galangal as substitution)
• 5 cloves garlic
• 1/3 cup (75 ml) chopped shallots
• 1-inch (2.5 cm) turmeric root, sliced, or 1 tsp (5 mL) turmeric powder
• 1 tsp (5 ml) fermented shrimp paste
• 1 1/2 cups (375 ml) Coconut Milk (thai kitch)
• 1-2 tbsp (15-30 ml) palm sugar, finely chopped, packed
• 2-3 tbsp (30-45 ml) Fish Sauce (thai kitch)
• 1-2 tbsp (15-30 ml) tamarind concentrate (see note)
• 200 g dry, round rice vermicelli (small size), cooked until tender, at room temperature
• Toppings (medium boiled eggs, fresh crunchy vegetables, pickled mustard greens or another sour pickled vegetables and/or fresh Thai basil)