Namya

In Thailand, mud fish (aka snake head fish) is used, but any white fish, or even canned tuna is perfect. If you have left over fish that is not fried or heavily spiced, that will do, too. If you use fresh fish, cook it first by boiling or broiling. All you need is a small piece of filet 3 in. by 3 in. Mash the cooked fish in mortar or food processor to turn it into fine fibers. Ground the Chinese keys if you choose to use them. Most namya curry pastes available are sufficient without adding Chinese keys. But my taste buds require more.

If you have a tough time finding namya curry paste, use red curry paste and add chinese keys. The difference between red curry paste and namya curry paste is that namya curry paste has an additional ingredient, Chinese keys.

Add 1/2 cup of coconut milk and curry paste to a pot over medium to low heat. Let the mixture simmer until red oil starts to appear. Add the rest of coconut milk, fish, fish sauce and Chinese keys. It should have a thick consistency.