Prepare the Fish Curry

Finish the Fish Curry Sauce

To Serve

  • Cabbage, shredded 4.0 cups
  • Mung bean sprouts 4.0 cups
  • Cucumber, quartered lengthwise, sliced thinly 2.0 cups
  • Long bean, sliced thinly crosswise 2.0 cups
  • Thai basil, only leaves 2.0 cups
  • Rice noodle (Kanam Jeen), cooked 4.0 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.