Kanom Jeen Namya Pla ขนมจีนน้ำยาปลา

Ingredients:

• 2 stalks lemongrass (bruised) SKU 220.45
• 3-5 bird’s eye chilies (adjust to taste)
• 3-4 lime leaves (torn) SKU:220.67
• 1 packet Lion Rice Vermicelli (Kanom Jeen noodles) SKU:150.30
• 500g tilapia (or any white fish, filleted)
• 1 tbsp palm sugar SKU: 417.40
• 400ml coconut cream SKU: 419.05B
• 2-3 tbsp Maesri Namya Paste SKU: 625.45
• 200g fish balls SKU: 200.39
• 2 tbsp fish sauce (to taste) SKU: 425.17

Instructions:

1. Prepare the Fish: Boil tilapia with lemongrass, chilies, and lime leaves. Flake the fish, save the cooking water.
2. Make the Sauce: Heat coconut cream, add Namya paste and stir until fragrant.
3. Add Fish: Add flaked fish to the sauce, simmer.
4. Add Fish Balls: Season with palm sugar and fish sauce, adjust to taste.
5. Cook Noodles: Boil Lion Rice Vermicelli as per package, drain.
6. Serve: Pour the curry over noodles. Add side vegetables and boiled eggs. Garnish with fried chilies and basil.

Tip: For a quick version, use Maesri’s 114g Namya Thai Noodle Sauce, just add water and boil.

Enjoy your homemade Thai classic!

Check out our cooking video.