Nom Banh Chok

Method

Pound the garlic, shallots, chillies, galangal and lemongrass into a paste using a mortar and pestle. Heat this paste in a large pan and add the fish fillets, breaking them into smaller pieces as they cook for 3-4 minutes. Pour in the coconut milk and water, then add fish sauce, turmeric and palm sugar, simmering for 10 minutes until the curry develops flavour. Meanwhile, cook the dried rice noodles according to packet instructions, then drain and divide amongst serving bowls. Ladle the fragrant fish curry over the noodles, then top each bowl generously with cucumber slices, spring onions, fresh mint and fried shallots for authentic texture and brightness.