Thai Noodles with Snake-head Fish Curry Sauce has been eaten in Thailand since the Ayutthaya era. It is popular among Thais all over the country and is always served at important ceremonies.
Nutrition
The side dishes of vegetables are a source of dietary fiber and the fish is a good source of protein. The curry is made from herbs, many of which are good for health. But the coconut milk is high in saturated fats. The dish is not recommended for people with high blood pressure.Ingredient
½ kg. snake-head fish
2 cups coconut cream
2 tbsp. pickled fish sauce
4 tbsp. fish sauce
2 tsp. sugar
1 kg. Thai rice vermicelli
Ingredients for side dishes
Bean sprouts, pickled mustard, long bean, water mimosa, hairy basil leaves, ground dried chilies, boiled eggs and the like
Ingredients for curry paste
20 – 25 each bird eye chilies
4 tbsp. chopped garlic
4 tbs. sliced shallots
3 tbs. sliced lemongrass
1 tbs. sliced galangal
150 grams sliced finger root
3 – 4 cups water
How-to
1. Bring the water to a boil, and add all of the ingredients for curry paste. Wait for the water to boil again and then add the cleaned snake-head fish. When everything is cooked, strain it into a bowl. Keep the broth for the next step.2. Remove the fish and put it into a mortar, removing the bones and skin. Then pound the fish lightly and remove to a bowl, add the cooked curry ingredients and pound until everything is blended. This can also be done in a blender.
3. Boil the broth over medium heat and then add the blended curry paste coconut cream. Let the soup returns to boil. Add the pounded fish meat.
4. Season with the fish sauce, and pickled fish sauce. Simmer until the soup color darkens. Remove from the heat.
5. Pour the curry sauce on top of the Thai rice vermicelli. Serve with the side dishes.
