Thai rice noodles with Curried fish sauce (Khanom Jeen Nam Ya)

(Khanom Jeen Nam Ya) Be careful this is not a dessert (Khanom=dessert) in Thai. But This is a fish curry tastes so delectable, you won't believe how is delicious it is! Fillets of fish are simmered in a rich Thai curry sauce. Includes vegetables for a healthy. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. A nice dish any time of year.

  • 800 grams fresh – water fish
  • 4 cups coconut milk
  • 6 tbsp finely shredded lemon grass
  • 5-6 slices galangal root
  • 5 shallots, finely chopped
  • 2 cloves garlic
  • 1 tbsp finely chopped fresh turmeric root
  • 2 tbsp pepper corns
  • 2 ½ tbsp dried chillies, seeded, soaked and chopped
  • 1 tsp grated kaffir-lime rind
  • 7-8 kaffir- lime leaves
  • 1 ½ tbsp shrimp paste.
  • Fish sauce; tamarind or lime juice to taste Bean spouts, cucumber and 2 hand-boiled eggs.
  • Wash and clean the fish.
  • Poach the fish in a little water until well-cooked.
  • Fillet, flake with fork and set aside.
  • Pound or grind together the shredded lemon grass, galangal slices, garlic cloves, chopped turmeric root, chopped shallots, chopped dried chillies, pepper corns and shrimp paste.
  • In a saucepan, heat the coconut milk.
  • Blend in the flaked fish.
  • Add the curry paste and the grated kaffir- lime rind.
  • Bring to the fish sauce and tamarind or lime leaves.
  • Season with fish sauce and tamarind or lime juice to taste.
  • Garnish with bean sprouts, cucumber slices and hard-boiled egg slices.
  • Serve with steamed rice noodles.