Cherry & Dennis Helper Habitat
Thai Khanom Jeen Nam Ya Fish Curry Noodles
泰式魚咖喱米線
Recipe overview
Soft fermented rice noodles are covered with a thick herbaceous coconut fish curry.
01
Ingredients
Main ingredients
- 450 g white fish fillets
- 600 g fermented rice noodles
- 400 ml coconut milk
- 2 stalks lemongrass
- 4 shallots
- 3 cloves garlic
- 20 g Thai basil
Fish curry paste
- 5 dried red chilies
- 20 g galangal
- 1 tsp shrimp paste
Curry seasoning
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 500 ml water
02
Tools
- knife and chopping board
- lidded saucepan
- blender or mortar
- strainer
- ladle
- food thermometer
- second saucepan for warming noodles
03
Steps
Step 1
1. Soak dried chilies for 5 minutes and trim lemongrass to the tende
Soak dried chilies for 5 minutes and trim lemongrass to the tender core.
Step 2
2. Poach fish gently in water until opaque and 63°C at the thickest
Poach fish gently in water until opaque and 63°C at the thickest point.
Step 3
3. Lift fish out, reserve poaching liquid and flake fish after check
Lift fish out, reserve poaching liquid and flake fish after checking for bones.
Step 4
4. Pound chilies, shallots, garlic, galangal, lemongrass and shrimp
Pound chilies, shallots, garlic, galangal, lemongrass and shrimp paste into a paste.
Step 5
5. Warm a little thick coconut milk in a saucepan until it begins to
Warm a little thick coconut milk in a saucepan until it begins to release oil.
Step 6
6. Fry the curry paste in coconut cream for 3 minutes until fragrant
Fry the curry paste in coconut cream for 3 minutes until fragrant.
Step 7
7. Stir in flaked cooked fish and coat it with the paste.
Stir in flaked cooked fish and coat it with the paste.
Step 8
8. Add remaining coconut milk and reserved fish poaching liquid grad
Add remaining coconut milk and reserved fish poaching liquid gradually.
Step 9
9. Simmer gently for 10 minutes, stirring to avoid sticking.
Simmer gently for 10 minutes, stirring to avoid sticking.
Step 10
10. Season with fish sauce and palm sugar
Season with fish sauce and palm sugar; keep sauce thick but pourable.
Step 11
11. Warm fermented rice noodles in hot water according to pack instru
Warm fermented rice noodles in hot water according to pack instructions and drain.
Step 12
12. Divide noodles among bowls, ladle over fish curry and finish with
Divide noodles among bowls, ladle over fish curry and finish with Thai basil.
Common mistakes
- Do not blend fish bones into the curry paste.
- A hard boil can split the coconut sauce.
- Noodles left in hot water become mushy.
Tips
Heat the poaching water first and cook fish to 63°C at its thickest point. Remove any bones before flaking. The 65 minutes includes heating water, making paste, poaching fish, simmering sauce and warming noodles.
