Kanom Jeen rice noodles to the South is what sticky rice is to the North of Thailand; found in every home, street stalls, fresh markets and road-side shacks. A bowl of curry is never without its rice noodles; it’s the ultimate fast food. This recipe was inspired by my latest visit to Trang province but with a slight tweak using canned tuna (for convenience). My mentor, Auntie Jitt, makes her own curry paste, which she and I both agree, is the best way to go with every curry dish.
Ingredients
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Yellow curry paste
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Makes 640g (or 10 portions)
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100g lesser galangal
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100g galangal
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20g garlic, peeled
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100g bird's eyes chillies
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100g dried chillies
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40g crushed black pepper
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100g shrimp paste
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50g lemongrass, roughly chopped
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Yellow curry
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40 g fish balls (cooked, frozen ones available from most Asian supermarkets, leave out if unavailable)
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64 g yellow curry paste (or 1 portion)
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250 ml coconut milk
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2 cans tuna chunks in brine
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To serve
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Cooked vermicelli rice noodles (1 portion per person)
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2 boiled eggs, halved
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A handful of shredded iceberg lettuce
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A handful of mint
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A handful of Thai holy basil (or Italian ones)
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A handful of pickled mustard green (available from Asian supermarkets)
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Any other cooked green vegetables of your choice
Method
- Yellow curry paste
- Mix all ingredients in pestle and mortar for 45 minutes until smooth (or cheat at use food processor).
- Will last in refrigerator for 4-6 weeks, and up to 6 months in the freezer.
- Yellow curry
- Heat curry paste with a small amount of coconut milk for about 1-2 minutes.
- Add the rest of the coconut milk and mix thoroughly.
- Add tuna chunks and fish balls and cook for a few minutes until warmed through.
- Served hot with Kanom Jeen noodles and fresh vegetables.
