Khanom Chin Nam Ya

Ingredients

• 300 g Fresh khanom chin rice noodles (or dried vermicelli)
• 300 g Firm white fish fillets (mackerel or catfish)
• 400 ml Coconut milk
• 3 tbsp Red curry paste
• 2 Lemongrass stalks, chopped
• 30 g Galangal, sliced
• 4 Garlic cloves
• 3 Shallots
• 6 Dried red chilies, soaked
• 4 Kaffir lime leaves
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 100 g Pickled mustard greens (pak gad), finely sliced
• 1 cup Thai basil leaves
• 4 Fried dried chilies, for garnish(optional)
• 2 Hard-boiled eggs, halved(optional)
• 2 tbsp Vegetable oil

Instructions

1. 1

   Pound the soaked dried chilies, lemongrass, galangal, garlic, shallots, and kaffir lime leaves into a fine paste using a mortar and pestle (about 20 minutes), or blend in a food processor with a little water.

2. 2

   Poach the fish fillets in simmering water for 8-10 minutes until cooked through. Remove, flake the flesh, and discard bones and skin. Reserve the poaching liquid.

3. 3

   Heat oil in a large pot over medium heat and fry the curry paste for 3-4 minutes until fragrant. Add coconut milk gradually, stirring to combine, and simmer 10 minutes.

4. 4

   Add the flaked fish, fish sauce, and palm sugar to the sauce. Simmer gently for 20-25 minutes, stirring occasionally, until thickened and deeply flavorful. Adjust seasoning with fish sauce or sugar.

5. 5

   Meanwhile, blanch the fresh rice noodles in boiling water for 30 seconds (or cook dried noodles per package instructions), then drain and divide between two bowls.

6. 6

   Serve by ladling the hot fish curry sauce generously over the noodles. Top with pickled mustard greens, Thai basil, fried chilies, and halved boiled eggs.

7. 7

   Garnish with extra basil and serve immediately while the sauce is hot.