When I was in Thailand a few months ago, I had Khanom Jeen, a wonderful fish-based curry dish that I will definitely recreate for you some other time.

Recently, at bedtime, my mind started drifting towards those food memories, as per usual, and I suddenly had the urge to create a fish-based curry dish. This is how I slowly started crafting this dish in my mind ; it is loosely Khanom Jeen-esque, but also incorporates Italian pasta techniques.

I don’t how if I should apologize to Italians or Thai people for this strange fusion dish ; and quite honestly, after trying it out, I didn’t feel like apologizing. The homemade Thai curry paste, boosted by a simple but fragrant Thai fish stock, propels this dish to new levels. One could make it brothier, but I chose to cook the pasta alla risottata -the Italian way ; with enough starchy water to make it properly saucy, but no more. The added fishballs give a hotpot vibe to the dish.

Beware ; this dish is spicy. If you want it less spicy, do adapt your curry paste by using less small, spicy chilies. You could also make it milder by adding more coconut milk and fish broth.

Thai Curry Noodles with Fishballs – Recipe

Ingredients – Advice & key points

• Adaptability: This recipe is fully adaptable. 
  • You can use a different kind of noodles, different veggies, different proteins, or even a different kind of broth.
  • The only main criterion is to season whichever broth you’re using with a decent curry paste, that I highly recommend to be homemade.

Let’s get saucy!

Print Recipe

Thai Curry Noodles with Fishballs

Author: Multicarbs Cooking Method: Simmering Cuisine: Asian cuisines, Thaï cuisine Courses: Main dish, Pasta, Soup Recipe Keys: Sans maïs

Difficulty: Beginner Prep Time 5 min Cook Time 15 min Total Time 20 mins

Servings: 2

Best Season: Suitable throughout the year

Description

Invest a bit of time in the making of a red curry paste, then some additional fishballs and fish broth if you wish ; add noodles, and you're in for a great time. 

Ingredients

Servings

• 120 grams thin rice noodles (replace with noodles of your choice)
• 0,6 liters broth
• 1,5 tablespoon red curry paste
• 1 teaspoon fish sauce
• ¹⁄₂ cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon palm sugar
• 1 baby pak choi
• 8 small fishballs
• 2 scallions (chopped)
• 6 cilantro stems with leaves (chopped)
• 2 lime wedges

Instructions

1. Prep your ingredients

   Mince your scallions, your cilantro. Separate your baby pak choi leaves.

2. Start cooking

   Start by heating your coconut milk and adding your curry paste.

   Cook at least a few minutes, until very thick and cocunut oil starts separating from the curry paste.

   Add your stock, fish sauce, palm sugar ; simmer 2mn.

   Add your noodles : simmer, covered, according to packet instructions (around 5mn). 

   3 minutes before the end of the cooking time, add your fishballs ; 1 mn later, your baby pak choi.

   Turn off the heat. Add your lime juice, your cilantro and scallions. 

   Adjust seasoning with fish sauce and lime if needed.

   Et voilà !! You're done !

Keywords: home made, thai curry noodles, curry with fishballs, thai curry broth, thai fish stock, thai soup, noodle soup, comforting