Lunch · 45 min · thai

Khanom Jeen Nam Ya

This is the kind of Thai lunch you’ll make on repeat — rice vermicelli and white fish, 45 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Rice vermicelli
• 1 lb White fish
• 4 tbsp Red curry paste
• 2 cups Coconut milk
• 3 tbsp Fish sauce
• 6 Kaffir lime leaves
• 1 cup Thai basil
• 2 cups Bean sprouts

Steps

1. Poach the fish in salted water 8 minutes; flake the flesh fine, discarding bones — the fish thickens the curry, not just flavors it.
2. Fry the curry paste in coconut cream until the oil separates and the paste darkens, about 4 minutes.
3. Add the remaining coconut milk, torn lime leaves, and the flaked fish; simmer 10 minutes into a thick, spoon-coating curry.
4. Season with fish sauce; nam ya should be intensely savory and aromatic.
5. Blanch the rice vermicelli and divide among bowls.
6. Ladle the curry over the noodles and top with basil, sprouts, and extra lime leaves.
7. Serve with the classic condiment tray: pickled mustard greens, raw vegetables, and dried chilies for personalizing the heat.

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