World Flavors Cookbook

Khanom Chin Nam Ya (Rice Noodles with Fish Curry)

Fresh, fermented rice noodles served with a rich, smooth fish curry sauce made from pounded fish fillets and coconut milk.

Cuisine: Thailand

Ingredients

• 500g fresh rice noodles (Khanom Chin)
• 300g white fish fillets, boiled and pounded
• 400ml coconut milk
• 3 tbsp red curry paste
• 2 tbsp fingerroot (Krachai), pounded
• 2 tbsp fish sauce
• Garnish: Bean sprouts, pickled mustard greens, hard-boiled eggs

Instructions

1. Pound the boiled fish and fingerroot into the curry paste to make a thick base.
2. Fry the paste in coconut cream until fragrant.
3. Add the remaining coconut milk and simmer for 15 minutes.
4. Season with fish sauce.
5. Place noodles in a bowl, ladle the curry over them.
6. Serve with a variety of fresh and pickled vegetables.