Thai Fish Curry Sauce with Rice Vermicelli (ขนมจีนน้ำยา)

Serves: 4

namya1

What you need

  • 200 g dry rice vermicelli
  • 200 g skinless & boneless fish fillets (I use any cheap white-colour fish, e.g. frozen basa)
  • 200 g fish balls
  • 1 stalk lemongrass, bruised
  • 6 slices galangal
  • 6 fingerroots, split lengthwise (กระชาย)
  • 15-20 dried red chillies, cut and soaked in hot water to soften
  • 1 tsp shrimp paste (กะปิ)
  • 1/3 c shallots, chopped
  • 6 cloves garlic
  • 1 Tbsp fresh turmeric
  • 400 ml coconut milk
  • 1 Tbsp palm sugar
  • 3 Tbsp fish sauce
  • Fresh vegetables e.g. thinly-sliced cabbage, julienned carrots, beansprouts, green beans, pickled mustard green

How to put this together

  1. Bring 2 cups of water to boil, add lemongrass + galangal + fingerroots + fish fillets
  2. When the fish is cooked, take off heat.
  3. Take out fish fillets with slotted spoon and leave to cool a bit. Using pestle & mortar, pound the cooked fish fillets – it should be fluffy-ish
  4. Take out the poached herbs. Keep the poaching water in the pot.
  5. Grind together (I use magic bullet) lemon grass + galangal + fingerroots + red chillies + shrimp paste + shallots + garlic + turmeric. Add some water to help it along.
  6. Add curry paste + coconut milk into poaching water. Bring to boil.
  7. Add fluffy fish +  fish balls + palm sugar + fish sauce
  8. Simmer for 15 mins
  9. Taste & season further if required
  10. Cook the dry rice vermicelli as per instructions on packet
  11. Serve vermicelli with vegetables and curry sauce
  12. Mix them all together and enjoy!