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Egg Noodles and Snapper in Nam Ya Curry


Egg Noodles and Snapper in Nam Ya Curry

Ingredients (serves 3-4 persons)

Lobo Nam Ya Curry Paste 2 packets
Coconut milk 2 cups
Water 2 cups
Tuna in vegetable oil 1 can
Cooked snapper chunks 500 g (17.5 oz)
Palm sugar 2 tablespoons
Cooked egg noodles 4 bundles

Side items
Raw bean sprouts, cooked yard long bean, hoary basil leaves, chopped pickled cabbage, cooked thin slices of bitter gourds and fried chilli to sprinkle over the curry.


Nam Ya Curry with noodles is a typical dish of Thais living for hundreds of years in the central plains. Because of its ingredients such as galangal, shallots and lemongrass, Nam Ya Curry is believed to be of some medicinal benefit.

  • Grind tuna and knead with the Nam Ya Curry Paste.
  • Dissolve mixture in coconut milk.
  • Set on stove, bring to the boil and flavour with palm sugar.
  • Put cooked egg noodles in a bowl. Top it with Nam Ya Curry and some snapper.
  • Serve hot with side items.


  • To cook egg noodles, place in really boiling water for 30 seconds.
  • Remove and soak in cold water for a while then put back in boiling water for 20 more seconds.
  • This makes the noodle chewy and not too soft.
    • Boil fresh snapper in very hot water for only a moment then remove to prevent the fish from having an odour.