(Khanom Jeen Nam Ya) Be careful this is not a dessert (Khanom=dessert) in Thai. But This is a fish curry tastes so delectable, you won't believe how is delicious it is! Fillets of fish are simmered in a rich Thai curry sauce. Includes vegetables for a healthy. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. A nice dish any time of year.
Ingradient:
- 800 grams fresh – water fish
- 4 cups coconut milk
- 6 tbsp finely shredded lemon grass
- 5-6 slices galangal root
- 5 shallots, finely chopped
- 2 cloves garlic
- 1 tbsp finely chopped fresh turmeric root
- 2 tbsp pepper corns
- 2 ½ tbsp dried chillies, seeded, soaked and chopped
- 1 tsp grated kaffir-lime rind
- 7-8 kaffir- lime leaves
- 1 ½ tbsp shrimp paste.
- Fish sauce; tamarind or lime juice to taste Bean spouts, cucumber and 2 hand-boiled eggs.
- Wash and clean the fish.
- Poach the fish in a little water until well-cooked.
- Fillet, flake with fork and set aside.
- Pound or grind together the shredded lemon grass, galangal slices, garlic cloves, chopped turmeric root, chopped shallots, chopped dried chillies, pepper corns and shrimp paste.
- In a saucepan, heat the coconut milk.
- Blend in the flaked fish.
- Add the curry paste and the grated kaffir- lime rind.
- Bring to the fish sauce and tamarind or lime leaves.
- Season with fish sauce and tamarind or lime juice to taste.
- Garnish with bean sprouts, cucumber slices and hard-boiled egg slices.
- Serve with steamed rice noodles.
