Thai Fish Curry

Servings: 4
Preparation Time: 20 minutes
Cooling Time: 30 minutes
Cooking Time: 20 minutes

Ingredients:

• Curry Base:

  • 1 tbsp cooking oil
  • 400 g (1 3/4 cups) cooked white fish (e.g., sea bream or walleye)
  • 4 French shallots, thinly sliced
  • 200 ml (3/4 cup) coconut milk
  • 400 ml (1 3/4 cups) fish or chicken broth
  • 200 g (3/4 cup) B-Spicy red curry paste
  • 1 cup shrimp or fish balls (optional)
  • 2 tbsp palm sugar (or brown sugar)
  • 1-2 tbsp fish sauce (to taste)
  • 3-5 kaffir lime leaves

• Toppings and Accompaniments:

  • 400 g (14 oz) rice vermicelli
  • 1 cup chopped long beans
  • 1 cup finely chopped cabbage
  • 1 cup chopped cucumber
  • 1 cup bean sprouts
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 1/2 cup fresh coriander
  • 1 banana flower, thinly sliced and soaked in lime water (optional)

Instructions:

1. Cook the Fish:

   • In a pot, boil the fish broth with kaffir lime leaves.
   • Add the fish and cook until soft.
   • Remove the fish, strain the broth, and let it cool for 30 minutes.
   • Remove skin and bones from the fish, then use a mortar and pestle to create a flaky paste.

2. Prepare the Curry:

   • In a large saucepan over medium-high heat, sauté shallots and red curry paste in oil until fragrant.
   • Gradually add the fish paste and coconut milk, alternating between the two.
   • Pour in the reserved broth and adjust seasoning with fish sauce and palm sugar.
   • Optionally, add shrimp or fish balls.

3. Prepare the Rice Vermicelli:

   • Cook the rice vermicelli according to package instructions. Drain and rinse with cold water.

4. Serve:

   • Divide the rice vermicelli into bowls and ladle the fish curry over the noodles.
   • Serve with toppings: long beans, cabbage, cucumber, bean sprouts, basil, mint, coriander, and banana flower slices.

Notes:

• For a quicker version, use canned fish or crumbled tofu, substituting soy sauce for fish sauce.
• Shrimp balls can be found in Asian grocery stores, usually in the frozen section.
• Feel free to add other vegetables based on preference and availability, such as grated carrots or green beans.

Enjoy your authentic Thai Khanom Jeen Nam Ya!