Khanom Jeen Nam Ya (Rice Vermicelli with Fish Curry Sauce)
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Ingredients
- 250 g dried rice vermicelli noodles
- 400 g cod loins
- 2 tbsp thai red curry paste
- 400 ml coconut milk
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 100 g beansprouts
- 80 g fine green beans, trimmed
Nutrition (per serving)
- Calories
- 532 kcal
- Protein
- 25.5 g
- Carbohydrate
- 55.9 g
- of which sugars
- 4.3 g
- Fat
- 21.7 g
- of which saturates
- 17.8 g
- Fibre
- 3.3 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the vermicelli noodles according to the pack instructions, then drain and divide between bowls.
- 2
Poach the cod in a pan of simmering water for 6 minutes until it flakes easily, then drain and flake the flesh, discarding any skin.
- 3
Fry the thai red curry paste in a splash of the coconut milk in a pan for 2 minutes until fragrant.
- 4
Stir in the rest of the coconut milk and the kaffir lime leaves, then add the flaked fish.
- 5
Simmer for 5 minutes, then season with the fish sauce.
- 6
Ladle the curry sauce over the noodles and serve with the beansprouts and green beans alongside.
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