# Kanom Jeen Nam Ya (Rice Noodles With Thai Fish Curry)

Cuisine: thai · Time: 70 minutes · Servings: 6

## Ingredients

- 2.2 lb fish
- 6 1/3 cups water
- 3 stalks lemongrass
- 5  kaffir lime leaves
- 4  large dried chilies
- 3  regular dried chilies
- 5 cloves garlic
- 3/4 cup shallots (sliced)
- 3 tbsp galangal (sliced)
- 2 tbsp finger roots (sliced)
- 4 1/4 cups coconut milk
- 1 cup green onions (roughly chopped)
- look chin (add to taste)
- 1 tbsp shrimp paste
- 2 tbsp salt
- 1 tbsp palm sugar
- 3 tbsp fish sauce

## Steps

1. Chop the finger root, galangal, lemongrass, and shallots.
2. Begin by heating water in a large sized wok or pot over medium heat. Once the water begins to boil, add the fish along with the herbs and spices (lemongrass, finger root, kaffir lime leaves, large & regular dried chilies, garlic, galangal, and shallots).
3. Place a lid over the mixture and allow the broth to simmer for a duration of 30 minutes, or until the fish reaches a tender consistency.
4. Remove the fish and transfer it to a separate plate to let it cool down. Using a sieve, remove all herbs and spices, and transfer to a mortar or a food processor. Remove the wok or pot from heat and set aside, don’t dispose the broth!
5. Pound or mix the herbs and spices into a fine paste. Add shrimp paste and pound/mix once more.
6. Fillet the fish, leaving only the flesh.
7. Move the fish flesh to either your mortar or a food processor, and proceed to pound or blend it into a rough paste.
8. Return the wok or pot with your broth to heat, and add the pounded fish curry paste once boiling. Pour in the coconut milk, then cover with a lid and cook for 5 minutes.
9. Add the sauces and seasonings by adding palm sugar, salt, and fish sauce. Next, add the fish balls and cook for approx 2 minutes, stirring regularly. Lastly, add the green onions and stir once more. Remove from heat and serve immediately.

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Source: hungryinthailand — https://hungryinthailand.com/kanom-jeen-nam-ya/
Page: https://findfood.fun/en/recipes/6537
Language: en