Thai Fish Curry Noodles with Fresh Vegetables and Eggs

What you need

• 240 ml (1 cup) coconut milk, full-fat, for the curry
• 120 ml (1/2 cup) coconut milk, full-fat, added near the end
• 4 stalks lemongrass, lower 10 cm only, outer leaves removed, tender core sliced into thin rounds
• 40 g (1 1/2 oz) grachai (fingerroot), optional; sliced into thin rounds
• 3 small shallots, peeled
• 3 garlic cloves, peeled
• 2 cm (1 in) galangal, peeled and thinly sliced
• 6 dried Thai chiles, stemmed
• 5 dried spur chiles, stemmed and seeded
• 1 tbsp Thai shrimp paste, kapi
• 1 tsp salt
• 4 mackerel steaks, about 115 g (4 oz) each, bone-in
• 3 tbsp fish sauce
• 150 g (5 oz) dried thin rice vermicelli
• 4 eggs, for hard-boiling
• 150 g (5 oz) green cabbage, thinly sliced
• 1 cucumber, sliced into thin half-moons
• 100 g (3 1/2 oz) mung bean sprouts
• 100 g (3 1/2 oz) long beans, cut into 4 cm lengths
• 1 handful Thai basil leaves, for serving

Method

Restated from the original video

1. 1

   Combine the 240 ml (1 cup) coconut milk and 500 ml (2 cups) water in a saucepan.

2. 2

   Add the mackerel and the aromatics: lemongrass, grachai, shallots, garlic and galangal. Stir in the dried chiles of both kinds, the shrimp paste and the salt, then heat on medium-high until the liquid boils.

3. 3

   Boil, stirring now and then, for about 10 min, until the mackerel is cooked through. Lift the fish onto a plate with a slotted spoon and let it cool.

4. 4

   Keep boiling the liquid for 10-15 min, until reduced to about 360 ml (1 1/2 cups).

5. 5

   Carefully blend the contents of the pan until completely smooth, 1-2 min, leaving the lid vented. Wipe out the pan and set the blended curry aside.

6. 6

   Pick the fish meat from the bones and discard the bones and skin. Pound the meat in a mortar or pulse it in a food processor until it looks like fine cooked mince.

7. 7

   Return the curry and fish to the pan with the remaining 120 ml (1/2 cup) coconut milk, the fish sauce and 60 ml (1/4 cup) water. Bring to a boil, then simmer, stirring now and then, for about 15 min, until thickened to a saucy consistency.

8. 8

   Meanwhile, cover the eggs with cold water, bring to a boil and cook for 9 min. Cool in cold water, peel and halve them.

9. 9

   Boil the noodles in a pot of water until just tender, 3-7 min depending on the brand. Drain and rinse under cold water.

10. 10

    Arrange the cabbage, cucumber, bean sprouts and long beans on a platter.

11. 11

    Divide the noodles among 4 bowls and ladle the curry over them. Serve with the vegetables, eggs and basil on the side so everyone can pile on their own toppings.

Imported from foryoueats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.