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Prepare the Fish Curry

  • Shrimp paste 1 Tbsp
  • Southern curry paste 0.5 cup
  • Thai Barracuda, cooked 4 cups
  • Coconut milk 3 cups
  • Knorr® Bouillon Base Fish 1.99 pound, 6 count 3 cups, prepared
  • Salt 2 tsp
  • Kaffir lime leaves 3 each

Finish the Fish Curry Sauce

  • Fish sauce 2 Tbsp
  • Palm sugar 1 tsp
  • Tamarind paste 2 Tbsp
  • Knorr® Bouillon Base Fish 1.99 pound, 6 count 1 cups, prepared
  • Coconut milk 0.5 cups

To Serve

  • Cabbage, shredded 4 cups
  • Mung bean sprouts 4 cups
  • Cucumber, quartered lengthwise, sliced thinly 2 cups
  • Long bean, sliced thinly crosswise 2 cups
  • Thai basil, only leaves 2 cups
  • Rice Noodle (Kanam Jeen) 4 cups
  1. Prepare the Fish Curry

    • In a mortar mix shrimp paste and curry with cooked fish together.
    • Heat about half a cup of coconut milk in a pot or pan and add the mixed curry paste.
    • Cook the curry paste for 2 to 3 minutes, until the spices are cooked and released their aromas.
    • Add remaining coconut milk and prepared Knorr® Bouillon Base Fish together, bring to a boil, then add the salt and torn kaffir lime leaves.
  2. Finish the Fish Curry Sauce

    • Season the fish curry with fish sauce and sugar. Add tamarind paste.
    • Adjust the taste to your preference. It should be a blend of salty, sour and a hint of sweetness.
    • Pour the remaining Knorr® Bouillon Base Fish in, mix well.
    • Pour half cup of coconut milk in the sauce and stir it in. Once it bubbles again turn off the heat.
  3. To Serve

    • Arrange the cabbage, bean sprouts, cucumber, long beans and Thai basil in sections among 6 plates. Divide the fish curry sauce and rice noodles among 6 bowls and serve on the plate with the garnishes.
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