Thai Fish Curry Recipe: Khanom Jeen Nam Ya (ขนมจีนน้ำยา)

Step 1

Gut and clean the fish, then cut into medium sized pieces. Bring a pot of water to boil, then boil the fish for about 5 - 10 minutes until fully cooked.

Step 2

Remove the fish from the water, drain fully, and leave to cool.

Step 3

Once the fish is cool, carefully take off the skin and debone all the meat from the fish, and flake the fish in your fingers so it's almost like deboned minced fish. Discard the bones and skin.

Step 4

Set aside the fish for later.

Step 5

Cut off the ends of the lemongrass and tear off the outer few layers, then shave the lemongrass into small pieces. Cut the turmeric into small pieces as well.

Step 6

In a mortar and pestle (or alternatively a food processor), start with a pinch of salt, then pound the dry chilies first for about 10 minutes.

Step 7

Then add the lemongrass, turmeric, garlic, and peppercorns, and pound for about 30 minutes until a relatively smooth paste.

Step 8

Once the paste is pretty smooth, the final step is to add the shrimp paste, and pound and mix for another 5 minutes.

Step 9

Set aside.

Step 10

In a large pot or sauce pan, add all the coconut milk and curry paste, then turn on medium heat.

Step 11

Stir gently, and only in one direction, making sure all the curry paste dissolves into the coconut milk.

Step 12

Add the minced fish, season with salt, and tear the kaffir lime leaves in half and add them to the curry.

Step 13

Keep stirring in one direction, and once it comes to a boil, turn down the heat. You don't want the curry to boil strongly. Keep stirring gently for about 5 minutes once it comes to a boil.

Step 14

Taste test for flavor, you may need to add more salt. You're done.