Nam Ya Pork Curry with Khanom Chin
An unknown curry
Khanom Jeen Nam Ya – one of the unknown Thai currys in western countries. In fact I haven´t found this curry on a European Restaurant menue so far. But this coconut milk minced fish curry is one of the most loved dishes in southern Thailand. The paste is made of finger root also known as Chinese ginger and pickled fish. If you never tried this paste before you should take the “risk” and cook this curry. In Thailand the locals eat Nam Ya Curry with Thai rice noodles (Khanom Chin) next to bean sprouts, boiled eggs and fresh lemon basil leaves.
Fast and simple
If you like to try this recipe you should buy one small package of the curry paste in an Asian Supermarket first. Many currys take a long time to cook, and are a very time consuming dish to prepare. That is true for some currys, but for this Thai fish curry recipe, one of the advantages is that it doesn’t have to cook for long.
4 SERVINGS
Ingredients
500 g white fish
1 pack Khanom Chin
500 ml coconut cream
150 ml veggie stock
1 tbs peanut oil
10 kaffir lime leaves
2 tbs Nam Ya curry paste
1 tbs Palm suger
Fish sauce
1 bunch lemon basil leaves
2 hard boiled eggs, halved
150 g bean sprouts, blanched
In the beginning you should cook your fish. Set aside when the fish is cooked through. Place rice noodles in a heat proof bowl. Boil water and pour over the noodles until “al dente”.
Heat the creamy path of the coconut cream. Add curry paste and stir until it’s soaked up all of the coconut cream.
Now pour in rest of the coconut cream and vegetable stock. Bring to a simmer and add kaffir lime leaves. Simmer for 5 minutes.
Meanwhile you can prestle the cooked fish in a big mortar. Use a fork to seperate the meat. That makes it much easier. Add palm sugar to the fish and mix well.
Mix fish and curry and simmer for 2-3 more minutes. Season with more palm sugar (if needed) and fish sauce. Serve on top of the Khanom Chin noodles next to the boiled eggs, lemon basil and bean sprouts.
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