Kanom jeen nahm ya – Rice noodles with fish curry sauce

Ingredients

Spices & Dried Herbs

  • 3 dried red chillies, deseeded
  • 2 dried bird's eye chillies
  • 1/2 tbsp of fresh galangal, chopped
  • 4 sprigs of Thai basil
  • 4 sprigs of fresh coriander

Store Cupboard

  • 2 tsp salt
  • 150g of rice vermicelli
  • 250ml of coconut milk
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 tbsp of fish sauce

Salad & Fresh Herbs

  • 1 tbsp of lemongrass, root and outer husks removed then thinly sliced
  • 4 tbsp of krachai, peeled and chopped
  • 4 tbsp of beansprouts

Fruit & Vegetables

  • 4 tbsp of shallots, chopped
  • 1 1/2 tbsp of garlic, chopped
  • 4 tbsp of green beans, thinly sliced

Cooking Sauces

  • 1/2 tsp shrimp paste

Fish & Shellfish

  • 150g of sea bass fillet, pin-boned

Speciality Ingredients

  • 4 tbsp of pickled mustard greens, sliced

  • 4 soft boiled eggs