Thai Food Recipe: Khanom Jeen (Fish Curry with Rice Vermicelli)

Prepare Paste Ingredients:
1/2 cup Shallot
1/2 cup Garlic
1/2 cup Galingale
1/2 cup Kaffir lime skin
1/2 cup Big and dried red chili
1/2 cup lemongrass

Curry Ingredients:
2 cups Thick coconut milk or regular 250 ml coconut milk
1 cup fish (throw out bones and skin)
1 cup meat balls (made of fish)
1 tbsp. vegetable oil
5 tbsp. fish sauce
5-8 Kaffir lime leaves
1 cup stock
1 tbsp. vegetable oil
Rice Vermicelli

Side vegetable:
Bean sprouts
Sliced cabbage
pickled cabbage
sliced long bean
Sweet basil or lemon basil (Mostly lemon basil taste better)
sliced cucumber

Cooking Instructions:

1. Blend or ground the paste ingredients together. Add stock in the blender to make it blend smoothly.
2. Ground fish meat with 1 cup of the paste. You can save the rest of the paste for next time use.

3. In a pot, add 1 tbsp. vegetable oil. Fry 1 tbsp of the paste until it smell nice.
4. Add coconut milk and let in boil in medium heat while you keep stirring.
5. Add meat balls, fish sauce and cook for 5  minutes in medium heat.
6. Turn off the fire and add kaffir lime leaves.
7. Pour on top of the Rice Vermicelli and serve with side vegetable like Bean sprouts, sliced cabbage, pickled cabbage, sliced long bean, sweet basil or lemon basil and cucumber.