Kanom Jeen Nam Ya (Light Thai Fish Curry)
A fragrant and light Thai fish curry served over traditional rice noodles, perfect for a refreshing yet satisfying meal.
Equipment
- 1 Pot
- 1 Blender or Food Processor
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 measuring cups
- 1 serving bowls
Ingredients
- 300 g white fish fillets tilapia or cod, cut into chunks
- 200 g Kanom Jeen fermented rice noodles
- 1 can 400ml coconut milk
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 kaffir lime leaves
- 1 stalk lemongrass bruised
- 2-3 red chilies chopped (adjust to taste)
- 2 cloves garlic
- 1 shallot
- 1 tsp turmeric powder
- Fresh cilantro or Thai basil for garnish
Instructions
- Blend red chilies, garlic, shallot, and turmeric into a smooth paste.
- In a pot, heat a little oil and sauté the paste until fragrant.
- Add lemongrass and kaffir lime leaves, stir for 1-2 minutes.
- Pour in coconut milk, bring to a gentle simmer.
- Add fish chunks, cook for 8-10 minutes until fish is tender.
- Season with fish sauce and sugar, adjust to taste.
- Place Kanom Jeen noodles in serving bowls, pour the curry over.
- Garnish with fresh cilantro or Thai basil and serve immediately.
Notes
- Adjust chili level according to spice preference.
- Substitute white fish with shrimp for variation.
- Kanom Jeen can be replaced with thin rice vermicelli if unavailable.
- Best served fresh; the noodles absorb curry quickly.