Directions for Namya :
1. Skim the cream from the top of the coconut milk and heat. Or alternatively heat a few tablespoons of vegetable oil over medium heat. Add red curry paste and fry until fragrant. 2. Add coconut milk, water and the rest of the ingredients except fish sauce and sugar. 3. Bring the sauce to a gentle boil, stirring well to break up the mackerel chunks smoothly mixed with curry. 4. Simmer for 20 minutes or longer, until the herbs have released their aroma and the oil comes to the surface. Season with fish sauce and sugar. Garnish – Boil rice noodles until soft. Drain and put into a pot of cold water. Pull a few fingers full of strands out at a time and wrap them around your fingers, thereby creating little nests. – Squeeze gently to rid it of all the water. Lay on a serving platter. Repeat with remaining noodles. – Serve noodles with garnish and heated sauce.
– Galingale is hearth of Namya. – Without maenglak leaves will not make perfect Kanom Jeen Namya.
Health Benefits : Vitamin A, C, E, K, calcium, potassium, phosphorus, manganese, magnesium, folate and iron
Preparation Time : 15 mins
Cooking time : 30 mins