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

Name: Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: For the Curry:; 3 cups (710ml) full-fat coconut milk, such as Aroy-D, divided (see note); 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 (see note); 6 small shallots (120g); 5 medium garlic cloves (25g); One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note); 1 tablespoon (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 (see note); 2 tablespoons (40g) Thai shrimp paste; 2 teaspoons (8g) Diamond Crystal kosher salt; Eight 4-ounce (115g) bone-in mackerel steaks (see note); 1/4 cup plus 2 tablespoons (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 (a.k.a. Thai basil), for serving (optional)

Prep 10m

Cook 50m

Total 1h

This Thai Fish Curry with Rice Noodles, also known as Kanom Jeen Nam Ya, is a flavorful and aromatic dish. Made with full-fat coconut milk, lemongrass, galangal, and mackerel steaks, it is a traditional and satisfying Thai curry. Serve over vermicelli noodles with an assortment of fresh raw vegetables for a complete meal.

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 8)

3 cups (710ml) full-fat coconut milk, such as Aroy-D, divided (see note)

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 (see note)

6 small shallots (120g)

5 medium garlic cloves (25g)

One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note)

1 tablespoon (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 (see note)

2 tablespoons (40g) Thai shrimp paste

2 teaspoons (8g) Diamond Crystal kosher salt

Eight 4-ounce (115g) bone-in mackerel steaks (see note)

1/4 cup plus 2 tablespoons (90ml) fish sauce

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 (a.k.a. Thai basil), for serving (optional)

Nutrition Facts

Calories

681kcal

34%
Fat

29g

1%
Saturated Fat

18g

0%
Carbohydrates

64g

3%
Fiber

2g

0%
Sugar

4g

0%
Protein

39g

1%
Cholesterol

88mg

4%
Sodium

1,905mg

95%

Percent Daily Values are based on a 2,000 calorie diet.

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

Ingredients

For The Curry

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts