Khanom Jeen Nam Ya (Thai Fermented Rice Noodles in Fish Curry)
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Poached white fish gets mashed fine and stirred into a red curry and coconut milk sauce, where the fish disappears into the gravy instead of sitting in chunks.
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Its poaching water, scented with lemongrass and kaffir lime leaves, returns to the pot as the stock and keeps a herbal note under the richness of the coconut. Fish sauce and palm sugar set the salty-sweet balance. The rice noodles stay plain: they are boiled, rinsed, and simply drowned in hot sauce. All the seasoning has to come from the curry, which should be loose enough to run between the strands. In Thailand the plate comes with raw bean sprouts, morning glory, green chili, and lime for each diner to mix in. The dish began at royal banquets, yet today it is ordinary market-stall food.
Ingredients
Instructions
- 1
Put 400ml water, 1 stalk lemongrass, and 4 kaffir lime leaves in a pot and bring to a steady simmer over medium heat.
When the herbs smell fragrant, add 350g white fish in one layer.
- 2
Once the liquid bubbles, lower to medium-low and poach for about 8 minutes.
Turn off the heat when the fish turns opaque and separates easily with chopsticks or a fork, before it becomes dry.
- 3
Lift out the fish and mash it finely with a fork so it can thicken the curry later.
Strain the poaching liquid through a fine sieve and discard the herb pieces for a smoother sauce.
- 4
Warm part of the 500ml coconut milk over low heat until it loosens but does not boil hard.
Stir in 2 tbsp red curry paste and cook for 2 to 3 minutes until the color deepens and the oil smells spicy.
- 5
Add the remaining coconut milk, the strained fish stock, and the mashed fish, then simmer over medium heat for about 10 minutes.
Stir often so the bottom does not catch, keeping the sauce thick but still pourable.
- 6
Season with 2 tbsp fish sauce and 1 tbsp palm sugar, tasting for salty and lightly sweet balance.
Boil 320g rice noodles for 4 minutes, rinse with cold water, drain well, and ladle the hot sauce over them.
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