Ingredients:

500 grams fish fillet, any kind

500 grams fish balls

250 ml thick coconut milk

1500 ml thin coconut milk

½ cup red curry paste

½ cup finger roots ginger

2 stalks lemongrass, bottom half only, cut into chunks

10 fresh red chilies

5 gloves of garlic

5 small shallots

4-5 kaffir lime leaves

¼ cup spring onion

1-2 palm sugar, for seasoning to taste

Fish sauce, for seasoning to taste

Dried rice noodles – Khanom-Jeen Noodles

Varieties of fresh vegetables to serve, such as cucumber, cabbage, fresh lemon basil, bean sprouts, long green-beans, or pickled mustard greens

Methods:

1. Bring thin coconut to boil and add finger roots, lemongrass, garlic, shallots, kaffir lime leaves, and chili. Bring to boil about 10 minutes, then add fish and keep cooking for another 10-15 minutes.
2. Remove all the ingredients and retain and keep the coconut broth.
3. Use a food processor to process all the boiled ingredients until become fine paste.
4. Return the fine paste back into the coconut broth and bring back to boil in a medium low heat.
5. Use a medium low heat to sauté the curry paste with the thick coconut milk. Add a thick coconut milk and bring to boil in a small sauce pan, then add the red curry paste. While sautéing the paste, stir constantly until the paste become fragrant. Then, transfer the paste to the coconut broth pot, stir to mix well, and continuing on cooking about another 10-15 minutes.
6. Seasoning to taste with salt or fish sauce and palm sugar.
7. Add fish balls and spring onion then it’s done with the curry sauce.
8. Boil the dried vermicelli noodles direct from the package.
9. Serve the noodles with the curry sauce alongside with vegetables.