1 kg monkfish
1 L coconut cream
1 tbsp galangal, peeled and thinly-sliced
1 tbsp Gratchai
4 kaffir lime leaf
150 to 200 ml fish sauce
50 g sugar
1 liter coconut cream
1 packet bun noodles
curry paste:
2 lemongrass stalks, crushed and sliced
4 large red chilies, sliced or rehydrated dried chilies
25 g galangal, peeled and sliced
100 g turmeric, peeled and sliced
4 kaffir lime leaf
1 tsp Gratchai
salad garnish:
100 g snake beans, thinly-sliced
500 g bean shoots
1 bunch mint
1 bunch Vietnamese mint
1 bunch Thai basil
70 g cabbage, sliced thin
1 banana blossom, sliced
5 bird’s eye chilies, sliced
Serve the salad garnish on the table. Place some noodles in a bowl topped with the fish curry and serve, with people helping themselves to the salad