Khanom Jeen Nam Ya Kati (Fish curry sauce with Rice Noodles) 

Ingredients: (for 2 serving)

2 tablespoons           dried chili (soak in water, remove and drain)

5 - 8 dried                 red chili peppers (soak in water, remove and drain)

1 teaspoon                salt

1/2 tablespoon          lemongrass, finely sliced 

2 teaspoons               galangal, finely sliced

2                                red shallots

1/2 tablespoon          garlic, coarsely chopped

1/2 tablespoon          finger root

1/2 tablespoon          tumeric, finely sliced

1 cup                         cooked fish fillet

3 tablespoons            shrimp paste

2 cups                       diluted coconut milk

150 grams                 fish balls

1/4 cup                      fish sauce

2 tablespoons            sugar

2                                garcinias (som-kak)

1/2 cup                      undiluted coconut milk

800 grams                 noodle

boiled egg and fresh vegetables (string bean, bean sprout, mint leaves, cucumber, etc.)

Method:

       1.    Grind dried chilli, dried red chilli pepper, salt, lemongrass, galangal, red shallot, garlic, finger root and turmeric in a mortar and pound until mixed thoroughly (or using food processor). Then add cooked fish fillet and shrimp paste, Grind again until mixed well.

         

          2.   Heat diluted coconut milk in a pot over medium heat. Add prepared mixture (1st step) and stir until dissolved. Add fish balls and season with fish sauce, sugar and garcinia.

           3.   Turn down to low heat. Add undiluted coconut milk and simmer for 15 minutes. Wait until boiling again, remove from heat and transfer to a serving bowl.

           4.   Arrange noodle with prepared vegetables. Serve immediately with prepared hot soup and boiled egg.

Khanom Jeen is one of my favourites Thai dishes which is not popular as Pad Thai and Tom Yom. The component of Khanom Jeen are aromatic herbs, spices and slightly fermented rice noodles which make this dish completely perfect. The herbs and spices can reduce the smell of fermented rice noodles and fishy smell. Moreover, we normally add vegetables like sliced cabbage, yard long beans, bean sprout in Khanom Jeen, but you also can add your favourite vegetables. In each parts of Thailand, the method, ingredients and level of spice will be different. I could say that Khanom Jeen is a flexible dish because every part you is in Thailand if you like spicy and noodles, Khanom Jeen will be a perfect dish for you. 

"Mortar" is an  equipment that every Thai kitchen has. 

References:

http://www.ezythaicooking.com/free_recipes/Noodle_in_fish_curry_sauce_th.html