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Khanom Jeen Nam Ya Pla | Thai Fish Curry with Rice Noodles
(0)
35 min
Under an hour
Gurkerl Küche
Ein aromatischer thailändischer Klassiker neu interpretiert: Zartes Kabeljaufilet wird pochiert, in feine Flocken zerzupft und in einer duftenden Currysauce aus Kokosmilch, roter Currypaste, Zitronengras und Ingwer vollendet. Angerichtet auf zarten Reisnudeln und garniert mit frischem Thai-Basilikum.
Ingredients
Preparation method
Preparation & Poaching Fish
Rinse the cod fillet under cold water, pat dry, and cut into coarse pieces. Bring some water to a simmer in a small pot, add the fish, and gently poach over low heat for about 5 to 6 minutes until cooked through. Carefully lift out the fish and flake it gently using two forks.
Lightly bruise the lemongrass with the back of a knife to release the essential oils, then cut into coarse pieces. Peel and finely grate the ginger. Peel and finely chop the garlic.
Preparing the Curry Sauce
In a wide pot, heat about 3 to 4 tablespoons of the thick coconut milk over medium heat. Add the red curry paste, grated ginger, and chopped garlic, and sauté for 2 to 3 minutes until fragrant.
Chef's tip
For an even more intense flavour experience, lightly crush the poached fish flakes with 1 tbsp of curry sauce in a mortar – this helps the fish blend perfectly with the creamy sauce, just like traditional Khanom Jeen in Thailand!
Serve with crisp blanched green beans, bean sprouts, or thin cucumber strips as a refreshing side if desired.
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