Thai cuisine · Dough, Pasta & Rice

Rice Noodles with Fish Curry

Fermented rice noodles topped with a shredded fish and coconut milk curry sauce, served with raw vegetables.

Ingredients · for 4 servings

• 400 g rice vermicelli (khanom jeen, or thin rice noodles)
• 500 g firm white fish fillet (sea bass or cod)
• 400 ml coconut milk
• 3 tbsp red curry paste
• 40 g krachai (fingerroot, or galangal)
• 2 stalks lemongrass
• 4 kaffir lime leaves
• 4 shallots
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 200 g bean sprouts
• 1 cucumber

Instructions

1. Cut the lemongrass into pieces and peel the krachai and shallots; poach the fish fillet in 700 ml water over gentle heat for 8 min. and reserve the poaching liquid.
2. Drain the fish, shred it into fine strands with two forks and set aside.
3. Purée the lemongrass, krachai, shallots and red curry paste with 4 tbsp of the fish poaching liquid in a blender until smooth.
4. Fry the paste in a wide pot for 3–4 min. until strongly fragrant, then pour in the coconut milk and 300 ml of the fish poaching liquid and add the torn kaffir lime leaves.
5. Stir in the shredded fish, season with fish sauce and palm sugar, and simmer the sauce uncovered for 10 min. until it coats the back of a spoon.
6. Cook the rice vermicelli according to the package instructions, rinse in cold water and twist into small nests; pour the hot sauce over and serve with bean sprouts and cucumber slices.