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Kanom jeen namya pla (Southern Thai fish curry with rice noodles)
Fruit and vegetables
2
lemongrass
stalks, bottom half only, bruised and cut into chunks
50g/1¾oz
galangal
root, peeled and sliced
1 sweetheart
cabbage
, thinly sliced
1
cucumber
, sliced
small bunch
Thai basil
Tins, packets and jars
100–150g/3½–5½oz Thai red
curry paste
400ml tin
coconut milk
1 packet pickled
mustard
greens, rinsed 2–3 times in cold water, drained and chopped
Cooking ingredients
1 piece
turmeric
, peeled and sliced
1 tbsp
fish sauce
Meat, fish and poultry
380g/13oz
cod
fillet (or any kind of white fish with a mild flavour),
Other
50g/1¾oz krachai or finger root, roughly chopped (optional)
35g/1¼oz
palm sugar
1 tsp fermented shrimp paste (optional)
200g/7oz dry rice vermicelli
2 handfuls bean sprouts
1 2 hard boiled duck eggs, peeled and halved
Back to recipe
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