Kahnom Jeen Nam Yah – Thai Fish Ball Stew on Noodles

Khanom jeen nam yah is a gritty, funky coconut and salted fish curry stew served over noodles with a variety of crisp condiments. There are many versions of it, and you can use any fish you like. This is a milder recipe than what I’m used to, as this time I felt like stepping away from utilizing red chili paste and letting the krachai, or finger root, shine in this traditional Thai dish. Next time you’re browsing your favorite Asian supermarket, try picking up some finger root and giving this earthy, spicy dish a try!

Ingredients

krachai or finger root
lemongrass
Thai chilis
dried shrimp
curry powder
fish sauce
rice noodles
fish
fish balls
coconut milk
coconut cream
red onion
bean sprouts
scallions
basil
oil

Preparation

Step 1

In a mortar and pestle or food processor, finely mix together krachai and diced lemongrass.

Step 2

Add Thai chilis, dried shrimp, curry powder, and fish sauce and and continue to pound until it becomes a paste.

Step 3

Prepare dry noodles in hot water and strain.

Step 4

Thinly slice your fish and begin to cook in a pan with oil. Add the paste, coconut milk and cream, and sliced fish balls.

Step 5

Cook until stew thickens, and serve over noodles. Garnish with scallions, basil, bean sprouts, and thinly sliced red onion.

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