Fish Curry Sauce with Thai Rice Noodle (Khanom Chin/Bun Tuoi)

In Thailand, there are many different types of sauce that you can eat with this rice noodle. But today I am making my family recipe of fish curry sauce.

Fish Curry Sauce
Ingredients: (2 serving)
~ 400 g. Fish, pure meat, no fishbones
~ 400 ml. Coconut milk
~ Water
~ 1 thumb galangal, sliced
~ 2 lemongrass, sliced
~ 5 fingerroot, sliced
~ 5 large shallot , sliced
~ 1 whole garlic
~ 2 dried chili (optional)
~ 4 tbsp paprika powder
🔹Dont’t have all these herbs above! Use 2 tbsp of Thai red curry paste instead🔷
~ 3 kaffir lime leaves
~ 2 tbsp Thai anchovies sauce or 2 tbsp fish sauce
~ 1 stock cube (optional)
~ salt
~ 1 tsp sugar if you’re using red curry paste

How to:
✔️ Boil all the herbs together in 500 ml. water for 15 mins. (skip this if you’re using red curry paste)
✔️ In separate pot, bring water to boil to cook the fish.
✔️ If you have boiled herbs ➡️ Add the cooked fish to boil herbs pot and blend them all together with a blender until it’s smooth. ( I use a hand blender to blend directly in the pot. You can also bring everything to a stand blender to blend.)
✔️ If you’re using red curry paste ➡️ Add coconut milk and red curry paste to a pot and bring it to boil. Then add the cooked fish and blen it all together with a blender until it’s smooth. Add 300 ml. water to the pot afterward.
✔️ Add kaffir lime leaves and a stock cube (optional) to the pot, and bring the fish curry sauce to boil.
✔️ Seasoning the fish curry sauce with Thai anchovies sauce/fish sauce, salt and optional sugar if you are using the red curry paste. Bring the sauce to boil again and turn the heat off.

Tip and Tricks
🤓 you should serve the noodle and fish curry sauce with side dishes such as boiled eggs, pickle cabbage, spring beans, chili powder, Thai basil, dild, coriander, fresh cabbage, long beans, cucumber, etc.