Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Thai Fish Curry with Rice Noodles (Kanom Jeen Nam Ya) Recipe.

Ingredients:

For the Curry:
3 cups (710ml) full-fat coconut milk, such as Aroy-D, divided
7 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core sliced into 1/4-inch-thick rounds (70g sliced lemongrass)
3 ounces (about 12 pieces; 85g) grachai, cut into 1/4-inch-thick rounds
6 small shallots (120g)
5 medium garlic cloves (25g)
One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 TBSPs; 15g)
1 TBSP (7g) makrut lime zest from 3 makrut limes (optional, see note)
15 dried Thai chiles (7g), stemmed*
10 dried spur chiles (15g), stemmed and seeded
2 TBSPs (40g) Thai shrimp paste
2 TSPs (8g) Diamond Crystal kosher salt
Eight 4-ounce (115g) bone-in mackerel steaks
1/4 cup plus 2 TBSPs (90ml) fish sauce
For Serving:
10 1/2 ounces (300g) dried thin rice noodles (vermicelli)
Assorted raw vegetables, such as green cabbage, cucumbers, mung bean sprouts, long beans, and banana blossom, thinly sliced (mung bean sprouts left whole)
Soft-boiled eggs, for serving (optional)
Fresh sweet basil leaves (aka Thai basil), for serving (optional)

Recipe Instructions:

For the Curry: In a 3-quart saucepan, whisk together 2 cups (475ml) coconut milk and 4 cups (1L) water.
Add lemongrass, grachai, shallots, garlic, galangal, both kinds of dried chiles, shrimp paste, salt, and mackerel.
Stir to combine and bring to a boil over medium-high heat.
Cook at a boil, stirring occasionally, until fish is cooked through, about 10 minutes.
Using a slotted spoon, transfer fish to a plate and set aside to cool.
Vicky Wasik

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