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

Name: Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya) | Thai Kitchen
Total time: 40 min
Ingredients: For Poaching The Fish; 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; For The Curry Sauce; 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)

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Recipe courtesy of Chef Pailin at Hot Thai Kitchen.

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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)