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:
- Prepare the Fish: Boil tilapia with lemongrass, chilies, and lime leaves. Flake the fish, save the cooking water.
- Make the Sauce: Heat coconut cream, add Namya paste and stir until fragrant.
- Add Fish: Add flaked fish to the sauce, simmer.
- Add Fish Balls: Season with palm sugar and fish sauce, adjust to taste.
- Cook Noodles: Boil Lion Rice Vermicelli as per package, drain.
- 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.
