Kanom Jiin (Thai fish curry rice noodles)

200g dried thin round rice noodles
OR 400g fresh rice noodles
200g mackerel or tuna, boiled and pounded
OR 185g can tuna in springwater
1/2 cup coconut cream
1/2 tsp roasted gapi (shrimp paste)
1 tbls red curry paste
2 tbls fish sauce
2 kaffir lime leaves
1/2 bunch kangkung leaves
3 snake beans, sliced
1 small cucumber, julienned
1 cup bean sprouts
3 sprigs basil leaves

Boil noodles until al-dente.
Heat 2 tsp coconut oil and stir in curry paste and gapi.
Add coconut cream – mix well.
Add half a cup water, fish sauce, lime leaves and fish –
simmer 5 minutes.
Place noodles in serving bowls with raw vegetables.
Pour curry over the top.

Recipe by Sak, Porn, Pang and Shee – picnickers  at Sai Rung falls, Trang.