Thai Khanom Jeen Curry Noodles

Ingredients

• 10 oz rice vermicelli or khanom jeen noodles
• 12 oz white fish fillets
• 1 can coconut milk
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp palm or brown sugar
• 4 kaffir lime leaves, torn
• 2 cups long beans, bean sprouts, and shredded cabbage
• 1 cup Thai basil and mint
• 2 hard-boiled eggs, halved
• 2 limes, cut into wedges
• 1 tsp chili flakes
• Salt

Steps

1. Open the can of coconut milk without shaking it and spoon the thick cream off the top into a wide pan.
2. Heat that cream over medium heat for 4 to 5 minutes, until it splits and the oil separates out. This deliberate split is the correct first step of a Thai curry, not a mistake.
3. Add the curry paste and fry it in the separated oil for 3 to 4 minutes, stirring constantly, until it darkens and smells deeply fragrant.
4. Pour in the remaining coconut milk and 1 cup water, add the lime leaves, and bring to a gentle simmer.
5. Add the fish and poach for 6 to 8 minutes, until it flakes at 145F (63C), then break it into large pieces with a spoon.
6. Season with the fish sauce and sugar and taste. It should be salty, slightly sweet, and hot, in that order.
7. Cook the noodles, then drain and rinse them under cold water and arrange them in loose nests on a platter, as khanom jeen is traditionally served at room temperature.
8. Serve the hot curry in a bowl alongside, with the raw long beans, bean sprouts, cabbage, herbs, eggs, chili flakes, and lime wedges for each person to add themselves.

Allergen note: Contains gluten, egg, fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.