Monday, April 6, 2009

Namya Curry

Hubby got this namya curry paste quite a while ago. He cooked chicken with it once and it turned out pretty weird. ha..ha.. Recently my bro-in-law and his wife came to visit us. His wife, Riri, is a good Thai cook. Well, she grew up in a cook family, her family ran a restaurant in Chiang Rai, northern part of Thailand. She straightened us up by showing us how that namya paste should be used.

3-4 tablespoon namya curry paste
1 stalk lemon grass - cut crosswise in 1/2 inch length
1 white fish fillet - tilapia or catfish - cut into 1 inch chunk
1/2 can 13.5 fl oz coconut milk - about 200 ml
1/2 bag bean sprout - about 200 gr
1/4 lb green bean - clean, cut into 1 inch length
3-4 eggs - boiled, peeled and cut lengthwise in half.
handful of basil - wash and dry
1 pouch of chinese pickled cabbage (hamchoy) - sliced thinly
10 fish ball - cut in half (optional)
1 bag of rice noodle stick

Put 1 cup of water in a pot and boiled the cut lemon grass for about 10 minutes. Then put the fish chunks in and boiled for about 10 minutes or until fish are cooked through. Using a spatula, scoop the fish chunks out and put in the pestle. Using a mortar, mash the fish into paste. Or use the food processor to mash the fish into paste. Set aside the fish boiled water for mixing later on.

Get another pot and pour in coconut milk, namya curry paste and fish paste. Stir well and bring to a boil. If it's too thick, use the reserve boiled water set aside earlier to make it thinner. Sauce should not be too thin or too thick. Season with fish sauce to taste.

Bring a pot of water to a boil, throw in bean sprout and take it out quickly. Set aside. Do the same with green bean.

Cooked the noodle based on instruction on packaging. Put noodle in a bowl, top with sliced hard boiled egg, pickled cabbage, bean sprout, green bean and basil. Scoop curry sauce on top of noodle mixture and then mix them well like salad.